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Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

Melt in your mouth pumpkin blondies on the menu this week! Fudgy, moist, rich and made without flour or eggs. I’m NOT joining a tribe of cooking weirdness, I promise, but I love to mix things up in my diet to keep it more balanced. Yes, you guessed it right – blondies with chickpeas. Aha. I promise there is 3 out of 150% chickpea taste in them. Test on the pickiest husband/boyfriend, if you have one. Mine will eat anything, even recipe tests I don’t like, Alex loves them. For example, last night’s school friendly granola bars.

Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

Pumpkin blondies in my house begin with yellow pumpkin and ripped out backsplash in the background. Can you see it? It kind of adds a rustic look to the pictures haha. Should I just leave it at that and save $1,500?! Last week we started kitchen renos and all I could do is eat pumpkin recipes with my eyes on Pinterest. But this week I got my countertops, sink and faucet (which is THE BEST part of my new kitchen) and I’m on a roll again. I promise I will be doing a kitchen post very soon.

Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

On Sunday, on the way from Home Depot (that is our new playground), we stopped at the farmer’s market and I specifically looked for a sugar or cooking pumpkin to make sure I’m getting the right one after making healthy pumpkin soup last week. Not that there are wrong pumpkins but there are so many. Anyways, my pumpkin ended up yellow again but oh well…

Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

You can eat this batter with a spoon and good luck stopping! Karina from Cafe Delites taught me to make these. Honestly, I first thought it is weird, just like black bean brownies recipe, but the truth is beans give very fudgy texture to baked goods and if you pick the right ingredients to mask the taste of them, nobody will guess what bars are made with! Pumpkin, chocolate and peanut butter are all right candidates.

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Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

I melted a few chocolate chips with a tiny bit of coconut oil to drizzle on top but you don’t have to. Truth is as tasty as these pumpkin blondies are, they are not the prettiest. What I like to do after with any bean based dessert is to cut it up and refrigerate for a few hours. That way bars firm up and hold their shape better. I have recently discovered small local organic dairy with pasture raised cows. They make non-homogenized 4% milk which tastes just like the one from my childhood – real milk with cream on top. My kids didn’t say “no” to a glass of real milk with a fudgy pumpkin blondie.

And this is how Clean Eating and whole foods are done, my friends! Well maybe not 100% with chocolate chips but let’s just do our best and stop going crazy.

Enjoy!!!

Pumpkin Blondies made healthy with oats, chickpeas, pumpkin puree, coconut oil and dates. No flour, eggs or refined sugar. Naturally sweetened pumpkin blondies squares.

Healthy Pumpkin Blondies

Healthy Pumpkin Blondies

Ingredients

Directions

  1. Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
  2. Add oats to a powerful blender or food processor and process until finely ground. Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix.
  3. Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares.
  4. Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.
http://ifoodreal.com/healthy-pumpkin-blondies/

Nutritional Info

Servings Per Recipe: 16

Amount Per Serving = 1 blondie:
Calories: 176.2
Total Fat: 6.7 g
Cholesterol: 0.0 mg
Sodium: 109.0 mg
Total Carbs: 27.1 g
Sugars: 13 g
Dietary Fiber: 3.3 g
Protein: 2.5 g
WW Points+: 4

This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.

8 Comments

    • Olena

      I know. Maybe a tad bit less of chocolate chunks would be healthier.:) My husband said they were too sweet but that is not my problem.

      Reply
  1. Janice

    Do you soak the dates in hot water? I’ve had “issues” with dates almost breaking the food processor. Thanks!

    Reply
    • Olena

      You used trials small dates that is why. Those you have to soak and use more (about 1.5 times more). Medjool dates I use in the recipe are very soft and no soaking is required.

      Reply
  2. Winnie

    These are good but my gosh did the chickpeas give us major gas 🙂 any way to neutralize that during the baking process? I would NOT serve these to unsuspecting people.

    Reply
    • Olena

      LOL. Nothing you can do during the baking process. I find it has more to do with what other foods I ate that day, how many blondies I had and what kind of chickpeas I used. I used my own cooked chickpeas which I soaked overnight, which reduces their gas emission properties.:) I honestly did not have this issue with this dessert. Sometimes when I eat a lot of vegetables boy I feel like I am ready to take off into space. Idk how canned chickpeas are prepared. My advice is only to cook your own which is healthier and cheaper.

      Reply
  3. Kari B

    These are amazing! Sweet enough, but not SWEET. I’m going to make sure I have ingredients for these on-hand at all times.
    Warning: They can be addictive!! <3

    Reply
    • Olena

      I agree, Kari. I do not like too sweet. Yes, they are danger-danger but still not nearly as dangerous as “normal” treats.

      Reply

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