Chai Tea. Warm Spices, Pumpkin Puree.
You can’t get any more “Autumn” than these dreamy Pumpkin Chai Blondies.
This is the kind of dessert I think about all day long. I’m always ready to cozy up with a warm pumpkin dessert and hot cup of tea during chilly weather and when that dessert is homemade, oil free, and exceptionally delicious . . . I call it BLISS.
Bake these for a Fall party, for a friend, for Halloween ( I mean, who needs candy anyway?), or simple just for yourself because Fall is just too damn short, so gotta live it up, right 😉
Pumpkin Chai Blondies (GF, Vegan, Oil-free)
1 c coconut sugar
1/2 c oat flour
1/2 c sorghum flour powder
3 tbsp plant-based vanilla protein powder (or 1/4 c more oat flour plus 1 tsp vanilla extract)
3/4 tsp baking soda
1/4 tsp sea salt
3/4 c strongly brewed chai tea (from about 2 tbsp loose leaf tea)
1 c pumpkin puree
2 flax eggs
1-2 drops YL Cinnamon and/or Ginger Vitality Oil or sub 1 tsp ground cinnamon and 1/2 tsp ginger
To stir in/top with: chopped chocolate or cacao nibs, chopped pecans
Stir the dry ingredients together in a large bowl
Combine the wet ingredients in a separate bowl.
Mix the wet into the dry until a smooth batter forms.
Stir in the chocolate and pecans if using.
Pour the batter into a parchment-lined 8×8 square pan.
Bake at 350 degrees for 20-25 minutes or until the center is puffy and the edges start to pull away from the pan.
Cool on a wire rack. Store leftovers at room temperature for up to 2 days or in the fridge for 1 week.
They are tasty right from the fridge but I prefer them reheated in the oven for 5 minutes until the chocolate pieces melt!