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Vegan Pumpkin And Plantain Chia Seed Blondies With Amaranth Flour

Vegan Pumpkin And Plantain Chia Seed Blondies With Amaranth Flour
Vegan Pumpkin And Plantain Chia Seed Blondies With Amaranth Flour
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryVeg
  • Cuisine TypeAmerican, Bakery, Breakfast, Cafe, Confectionery,
  • Good for Snacks
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About this Recipe

Pumpkin And Plantain Chia Seed Blondies With Amaranth Flour! A mix of a brownie and a bar in a way! :) THESE DECADENT BLONDIES ARE ALL PURPOSE FLOUR-FREE, GLUTEN-FREE, DAIRY-FREE, EGG-FREE, VEGAN, NUT-FREE, SOY-FREE AND LOW IN SUGAR. Oh and did I mention that they’re healthy? Yes, you can totally eat them any time of the day! Perfect for getting you through the week. Make a little extra for your weekend too. Prepared with plantains, pumpkin, amaranth flour etc, this dessert/ snack is one yummy treat. And the chia seeds add in some nice texture to the blondies. Plus of course a wonderful nutritional boost. A perfect healthy treat to make chilly days a little brighter.

Ingredients & Quantity
  • 1 cup Pumpkin puree [for method of preparation refer notes]
  • 1 Medium size ripe plantain
  • 1/3 cup Amaranth flour [for method of preparation refer notes]
  • 2 tablespoons Chia seeds
  • 1.5 tablespoons Ground flax
  • 1/2 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1.25 teaspoons Ground cinnamon (reduce if you don't like too much cinnamon flavor)
  • 1/8 teaspoon Ground cloves (reduce if you don't like too much clove flavor)
  • 1/4 teaspoon Ground ginger
  • 1/4 teaspoon Nutmeg
  • 1/4 cup Raw cane sugar or coconut sugar
  • 2 tablespoons Coconut oil [liquid]
How to cook?
  1. Prepare Pumpkin Puree and keep aside. [For detailed preparation and tips, refer notes]
  2. Prepare Amaranth/ Rajgira Flour and keep aside. [For method of preparation, refer notes]
  3. Pre-heat oven to 350 degrees Fahrenheit.
  4. Place all the dry ingredients into a bowl and mix well.
  5. Next peel your plantain and puree in a food processor or blender.
  6. Once pureed, add into dry ingredients bowl. Stir till well combined.
  7. Add in the pumpkin puree and coconut oil and mix well.
  8. Grease and line a baking pan/ mould. Scoop the batter into the baking pan.
  9. Bake for about 30 to 40 minutes (oven times may vary) or till toothpick comes out clean.
  10. Let it cool and chill in the refrigerator (Chilling it in the refrigerator is not mandatory. But I feel that these blondies are quite moist and hence chilling it will make it more firm and easier to eat) or eat immediately.
Notes

PREPARATION OF PUMPKIN PUREE

There are a few different ways to prepare from-scratch pumpkin puree from home:

Bake

Preheat your oven to 350 degrees Fahrenheit. Rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Make sure you discard the innards. Rub the cut surfaces with oil. Place them, cut side down, in a roasting pan and add 1 cup of water to the pan. Bake in the oven until the flesh is tender when pierced with a knife. This takes approximately 90 minutes. When tender, remove the pumpkin halves from the oven and place on a flat surface to cool. Once cool enough to handle, but not cold, scoop out the pumpkin flesh. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.Pumpkin flesh holds a lot of moisture. Line a sieve or fine mesh colander with paper towel or a coffee filter and set over a deep bowl. Let drain for about 2 hours and stir occasionally.

Boil

Bring a large pot of lightly salted water to a boil. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Make sure you discard the innards. Cut the pumpkin into evenly-sized smaller pieces and peel. Add to the boiling water and cook for about 25 minutes or until the flesh is tender when pierced with a knife. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand.

Steam [I used this method for the above recipe]

Bring a pot of water to a boil that will hold a vegetable steamer or colander. In the meantime, rinse the pumpkin under cool water to rid the skin of any residual dirt and dry well with a clean towel. Cut the pumpkin in half. Remove the seeds and stringy fibers with a metal spoon or ice cream scoop. Make sure you discard the innards. Cut the pumpkin into evenly sized smaller pieces and peel. Place the pumpkin pieces in a steamer or metal colander and over the boiling water. Cover and let steam for about 50 minutes or until the flesh is tender when pierced with a knife. Puree the pumpkin in a food processor, in a food mill, with a hand held blender or by hand. To Freeze Once the puree has cooled entirely, place in freezer containers or ice cube trays. Leave room at the top in of the containers or individual ice cube compartments. Freeze the puree for future use.

PREPARATION OF AMARANTH/ RAJGIRA FLOUR

Toast Amaranth/ Rajgira grains on a low flame in a thick bottomed vessel. Toast till a nice roasted aroma comes through. (Make sure not to burn it) Allow the toasted grains to cool completely. Grind to a fine powder in a food processor or mixer.

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