Vegan Pumpkin And Plantain Chia Seed Blondies With Amaranth Flour

Ingredients
- 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 tsp 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]
Instructions
- Prepare Pumpkin Puree and keep aside. [For detailed preparation and tips, refer notes]
- Prepare Amaranth/ Rajgira Flour and keep aside. [For method of preparation, refer notes]
- Pre-heat oven to 350 degrees Fahrenheit.
- Place all the dry ingredients into a bowl and mix well.
- Next peel your plantain and puree in a food processor or blender.
- Once pureed, add into dry ingredients bowl. Stir till well combined.
- Add in the pumpkin puree and coconut oil and mix well.
- Grease and line a baking pan/ mould. Scoop the batter into the baking pan.
- Bake for about 30 to 40 minutes (oven times may vary) or till toothpick comes out clean.
- 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
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Its a guilt free treat!!!