Paleo Pumpkin Blondies (AIP)
 
 
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Ingredients
  • ½ cup coconut oil, melted
  • ½ cup coconut butter, melted
  • 1-15 ounce can of pumpkin
  • ¼ cup + 2 tablespoons raw honey
  • ½ cup coconut flour
  • ¼ cup arrowroot starch
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking soda
  • ¾ teaspoon ginger
  • ½ teaspoon cloves
  • pinch of sea salt
  • 1 teaspoon apple cider vinegar
  • 1 gelatin egg (1 tablespoon grassfed gelatin + 4 tablespoons water)
  • 1-2 tablespoons melted coconut butter for topping
Instructions
  1. Preheat oven to 350 degrees and line an 8x8'' baking pan with parchment or grease with coconut oil.
  2. In a medium bowl, mix together wet ingredients except apple cider vinegar. In a large bowl, mix together coconut flour, arrowroot starch, spices, baking soda, and salt. Stir the wet ingredients into the dry. Add the apple cider vinegar and stir to incorporate.
  3. In a small saucepan, add 4 tablespoons water and then sprinkle 1 tablespoon of gelatin over the top. Let it sit for a minute, then turn on low heat and whisk gelatin and water until very foamy. Turn off heat and immediately add to the blondie mixture.
  4. Spread blondie batter (it will be thick) into the prepared baking pan. Bake for 30-35 minutes.
  5. Drizzle melted coconut butter over cooled blondies.
Notes
~These blondies taste amazing warm, but I LOVE them cold, too! They keep wonderfully wrapped up in the fridge or freezer.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/paleo-pumpkin-blondies/