Indulge in the warm flavors of autumn with these delightful Chai Pumpkin Blondies. Begin by blending together creamy pumpkin, a flax egg (or regular egg), and almond milk for moisture. Add a dash of vanilla extract for sweetness and richness. Incorporate natural peanut butter for depth of flavor, followed by a mix of vanilla protein powder and coconut flour for a protein-packed and gluten-free base. Spice it up with pumpkin pie spice, allspice, and a touch of salt for that signature chai taste. Finally, fold in dark chocolate chips for a decadent touch of indulgence. Bake to perfection for a treat that's both comforting and delicious, perfect for any fall gathering or cozy night in.
INGREDIENTS
-
Wet
1 c pumpkin
1 egg (flax egg for vegan)
1/4 c almond milk
1 tsp vanilla extract
1/2 c natural peanut butter (the kind you stir), any type of nut butter works
-
Dry
1/4 c vanilla protein powder
1/4 c coconut flour
1 tsp each pumpkin pie spice & allspice
1 tsp baking powder
1/2 tsp salt
1/4 c monk fruit sweetener
-
1/3 c dark choc chips
STEPS
Add wet ingredients to a bowl and stir well. Add all dry ingredients, chocolate chips last. Stir well.
Put in a sprayed or lined 8x8 dish & bake 350° 20-25 min. Store in fridge, good for a week. Makes 9 blondies.
Chai Pumpkin Blondies
Ingredients
- Wet
- 1 c pumpkin
- 1 egg (flax egg for vegan)
- 1/4 c almond milk
- 1 tsp vanilla extract
- 1/2 c natural peanut butter (the kind you stir), any type of nut butter works
- Dry
- 1/4 c vanilla protein powder
- 1/4 c coconut flour
- 1 tsp each pumpkin pie spice & allspice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 c monk fruit sweetener
- 1/3 c dark choc chips
Steps
- Add wet ingredients to a bowl and stir well. Add all dry ingredients, chocolate chips last. Stir well.
- Put in a sprayed or lined 8x8 dish & bake 350° 20-25 min. Store in fridge, good for a week. Makes 9 blondies.
Nourishment Breakdown
Calories
147Fat
7 gStarch/Carbs
10 gProtein
10 gFiber
4 gPROTEIN powder
FAT nut butter
FIBER coconut flour
CARB/STARCH pumpkin