Vegan Pumpkin & Plantain Blondies: Gluten-Free, Nut-Free Recipe
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About Vegan Pumpkin & Plantain Blondies: Gluten-Free, Nut-Free Recipe
Indulge in these decadent, healthy vegan pumpkin and plantain blondies! Made with amaranth flour, chia seeds, and warming spices, this recipe is gluten-free, nut-free, soy-free, and refined sugar-low, making it a delicious treat for everyone. Enjoy them as a wholesome breakfast, a satisfying snack, or a delightful dessert.These blondies offer a unique flavor profile, thanks to the combination of sweet plantain and spiced pumpkin. The amaranth flour adds a subtle nutty flavor and a tender crumb, while chia seeds contribute a delightful crunch and a nutritional boost. They're surprisingly moist and satisfying, perfect for a chilly evening or a weekend treat.This recipe is perfect for those seeking delicious, allergy-friendly baked goods without compromising on taste or texture. Prepare to impress yourself and others with these easy-to-make, healthy blondies!
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Recipe Time & More
Prep20 minutes
Cook40 minutes
Total1 hour
Ingredients
Wet Ingredients
- 1 cup Pumpkin Puree homemade or store-bought; ensure it's unsweetened.
- 1 Plantain medium-sized, ripe (easily mashed)
- 2 tbsp Coconut Oil melted, liquid coconut oil
Dry Ingredients
- 1/3 cup Amaranth Flour finely ground; can be substituted with a blend of gluten-free flours
- 2 tbsp Chia Seeds
- 1.5 tbsp Flaxseed Meal ground flaxseeds
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1.25 tsp Cinnamon ground cinnamon; reduce if desired
- 1/8 tsp Cloves reduce if desired, ground
- 1/4 tsp Ginger ground
- 1/4 tsp Nutmeg ground
- 1/4 cup Coconut Sugar or other granulated sugar alternative
Optional Ingredients
- 1/2 tsp Salt enhances flavor
Instructions
Prepare the Ingredients
- Preheat your oven to 350°F (175°C). Prepare the pumpkin puree and set aside. Peel and puree the ripe plantain using a food processor or blender.
Combine Dry Ingredients
- In a large bowl, whisk together the amaranth flour, chia seeds, flaxseed meal, baking soda, baking powder, cinnamon, cloves, ginger, nutmeg, coconut sugar, and salt (if using).
Combine Wet and Dry Ingredients
- Add the pumpkin puree and melted coconut oil to the dry ingredients. Stir until just combined. Do not overmix.
Bake the Blondies
- Grease and line an 8x8 inch baking pan with parchment paper. Pour the batter into the prepared pan and spread evenly.
Baking and Cooling
- Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let the blondies cool completely in the pan before cutting into squares. Refrigerating for 1-2 hours will firm them up.
Serve and Enjoy
- Once cool, cut into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Notes
Expert Tips
- For a richer flavor, toast the amaranth flour in a dry pan over medium heat for a few minutes before using.
- If you don't have amaranth flour, you can substitute with a gluten-free flour blend, but the texture might be slightly different.
- Adjust the amount of spices according to your preference. Start with less and add more if needed.
- For extra sweetness, add 1/4 cup of chopped dried cranberries or raisins to the batter.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 40gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gFiber: 1gSugar: 25g
Donna George
Articles: 29
6 Comments
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I’m excited to try this recipe!
I’m thrilled to try this recipe!
Its a guilt free treat!!!
This looks so good! Appreciate the share.
Looks so good! Can’t wait to try it.
Such a beautiful dish! Can’t wait to try it.