Pumpkin Pecan Blondies

• Enjoy this seasonal treat anytime of year!
• Dairy free and naturally free from gluten.
• Soft with a caramel and sweet spice flavour.
• Makes around twenty 5cm x 5cm (2 inch square) brownies.
• Enjoy a slice with nice cuppa or just on its own.

Organic Yellow Corn Flour, Gluten-Free (1kg) - Sussex Wholefoods

90g Yellow Corn Flour

Organic White Rice flour (1kg) - Sussex WholeFoods

160g White Rice Flour

Organic Cornflour 110g (Dove's Farm)

60g Corn Starch

Organic Coconut Sugar 1kg (Sussex Wholefoods)

200g Coconut Sugar (plus 8 tsp for sprinkling)

100% Pure Pumpkin Puree 425g (American Food Company)

340g Pumpkin Puree

Coconut Jam 330g (Coconut Merchant)

55g Coconut Jam

Virgin Coconut Oil, Organic 800g (Biona)

125g-130g Coconut Oil

Organic Pecan Pieces 500g (Sussex Wholefoods)

50g Pecan halves, crushed into rough pieces.

Dark Chocolate Chips, Dairy Free 283g (Eskal)

50g Dark Chocolate chips

Pumpkin Pie Spice Mix 40g, Organic (Steenbergs)

4 tsp Pumpkin Pie Spice

Pure Vanilla Extract 60ml (Nielsen Massey)

2 Tbsp Vanilla Extract

Organic Ceylon Cinnamon Powder 100g (Sussex Wholefoods)

2 tsp Cinnamon Powder

Other Ingredients

• 2 Large eggs (or Egg Alternative).
• 3-4 Tbsp milk or milk substitute

Method

1. Pre-heat the oven to 160°c Fan/ 180°c/ Gas Mark 4. Line the base of a 4cm/2inch deep rectangular baking tin with baking parchment. [Ours measured approximately 4cm x 30cm x 21cm (2 x 8 x 12inches)].
2. Melt the coconut oil and coconut jam in the microwave. Tip into another bowl to allow to cool more quickly.
3. Measure out the yellow corn flour, rice flour, corn starch, pumpkin spice, chocolate chips and pecan nuts into a separate bowl. Set to one side.
4. Using a hand mixer or food processor blend the pumpkin puree, coconut sugar, coconut jam and coconut oil into a smooth batter.
5. Then gradually mix in the dry mix. Then blend in the eggs until all ingredients are combined into a thick dropping consistency. Add a splash or two of milk or milk substitute to loosen the cake batter if it is a little dry.
6. Spread evenly into the baking tray.
7. Bake for 20-25 minutes or until the top bounces back to the touch. Remove from the oven. Heat the grill on high.
8. Mix together the Coconut Sugar and Cinnamon Powder. Sprinkle evenly and generously over the top of the just-baked brownies.
9. Place under the hot grill for 5 minutes until the coconut sugar starts to brown.
10. Allow to cool for half an hour before slicing into squares. The slices can be stored in an airtight container for up to 5 days.