HEALTHY PUMPKIN SPICE BLONDIE
Bringing you the most delicious pumpkin spice blondie recipe!! This healthy blondie is made with real pumpkin and all the spices that give that special fall flavour, although we’re about to start summer!
For a healthier version of this goodie, you can substitute the white chocolate for dark chocolate, which would help reduce the amount of sugar content on this healthy recipe.
Other than that, the rest of the ingredients are almond flour, rice flour, coconut sugar, pumpkin, spices, eggs and coconut oil! It is very moist and delicious!
So it’s a gluten free, dairy free and refined sugar free dessert!
Check the details on the bottom of this post!
DIABETIC DIET TIP
This pumpkin blondie is the type of dessert that is right for diabetics as a morning snack or breakfast for example.
Since it contains brown rice flour and good quality white chocolate, it makes it a perfect choice right before experiencing a hypoglycemia situation; evenly preventing your sugar levels to continue to drop.
Even though this healthy dessert will rise your blood sugar levels due to the sugar content, it will not “spike” your sugar levels but just rise them regularly instead (as long as you don’t eat the entire blondie of course)!
The reason is, because of the amount of healthy fats included in the almond flour and grass-fed butter or coconut oil ingredients, your sugars will be mixed with the healthy fats during digestion and they will prevent the sugar from spiking quickly.
INGREDIENTS
1 cup or 95gr of almond flour
1 cup or 115gr of brown rice flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/2 teaspoon of pink Himalayan salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3/4 cup or 105gr of coconut sugar
1/2 cup or 75ml of grass-fed butter or coconut oil
1 & 1/4 cups or 275gr of pumpkin purée (I roasted one pumpkin and then I blent it)
1 tablespoon of vanilla extract
2 organic eggs
Optional: 1/3 cup or 50gr toasted coconut butter (to imitate caramel/toffee)
Optional: dark or white chocolate chips
STEPS
Pre-heat oven at 350F/175C. Cover with parchment paper a 8inches/20cm square mold.
In a bowl, mix all the dry ingredients (almond flour, rice flour, spices, salt, baking soda, baking powder). Set aside.
Blend the pumpkin (previously roasted) and add the eggs and vanilla extract. Mix everything together until fully incorporated.
Add the butter or oil and the coconut sugar, mix everything.
Mix the dry ingredients from step 2 with the previous mixture until everything is fully combined.
Add the chocolate chips and pour half of the batter into the square mold.
Add the melted coconut butter on top, spread it evenly. (this is optional, if you don’t want to use coconut butter or you don’t have any, just pour the whole batter into the mold at once).
Add the rest of the batter over the coconut butter layer. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
Let it cool on a rack inside the mold until it cools completely.
* Store in an air tight container at room temperature for up to 1 week or refrigerate or freeze the little squares.
! ! ! E N J O Y ! ! !
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #yourdailynutrients and send me a DM so I can see you and share!
Thanks so much!
🇪🇸 Spanish:
El mejor bizcocho de calabaza con especias y pepitas de chocolate blanco!!!! Yo ya sabéis que a veces me doy ese capricho de pepitas de chocolate blanco en algunos postres, pero podéis substituir por pepitas o trocitos de chocolate negro para que sea más saludable!
Sin gluten, sin lácteos y sin azúcares refinados!
Es súper tierno y está delicioso! El postre perfecto para que recuerda al otoño aunque esté llegando el verano!
INGREDIENTES
1 taza o 95gr de harina de almendra
1 taza o 115gr de harina de arroz integral
1 cucharada de levadura en polvo
1 cucharada de bicarbonato sódico
1/2 cucharadita de sal rosa del Himalaya
1 cucharada de canela en polvo
1/2 cucharadita de jengibre en polvo
1/4 cucharadita de nuez moscada en polvo
1/4 cucharadita de clavo en polvo
3/4 taza o 105gr de azúcar de coco
1/2 taza o 75ml de mantequilla de vacas de pasto o aceite de coco
1 & 1/4 tazas o 275gr de puré de calabaza (he horneado una calabaza y luego la he triturado
1 cucharada de extracto de vainilla
2 huevos ecológicos
Opcional: 1/3 taza o 50gr de mantequilla de coco tostado (para imitar caramelo)
Optional: dark or white chocolate chips
PASOS
Pre calentar el horno a 175C. Cubrir un molde cuadrado de 20cm con papel de horno.
En un bol, mezclar todos los ingredientes secos (harina de almendra, harina de arroz, especias, sal, levadura en polvo, bicarbonato sódico). Reservar.
Triturar la calabaza (previamente horneada) y añadir los huevos y el extracto de vainilla. Mezclar todo junto hasta que quede bien incorporado.
Añadir la mantequilla o el aceite y el azúcar de coco. Mezclar todo bien.
Mezclar los ingredientes secos del paso 2 con la mezcla del paso anterior hasta que quede todo bien combinado.
Añadir las pepitas de chocolate y verter la mitad del relleno en el molde.
Verter uniformemente la mantequilla de coco tostado por encima del relleno. (este paso es opcional, si no queréis usar o no tenéis mantequilla de coco tostado, directamente verter todo el relleno en el molde).
Añadir el resto del relleno por encima de la capa de coco tostado. Hornear durante 45 minutos o hasta que un palillo insertado en el medio salga limpio.
Dejar enfriar en una rejilla dentro del molde hasta que se enfríe por completo.
* Conservar en un recipiente hermético a temperatura ambiente durante una semana o en la nevera o congelar en trocitos.
! ! ! D I S F R U T A D L O ! ! !
¿Habéis hecho esta receta?
¡Me encantaría saber que tal os ha quedado! Dejar un comentario en la sección de abajo y compartir una foto en Instagram con el hashtag #yourdailynutrients y enviarme un mensaje así puedo veros y compartir!
¡Mil gracias!
Check us out on Facebook & Instagram for our latest healthy content!
Hello Food Lovers!
We created YOUR DAILY NUTRIENTS in order to share and educate with healthy recipes and Diabetic tips.
To motivate you to achieve a healthy lifestyle and control your diabetes at your best!
Follow us on Instagram to get the latest content on healthy baking and recipes!
