Pumpkin Blondies
Prep Time
Cooking Mode
180 mL (¾ tasse) cup butter
500 mL (2 tasse) cup pumpkin purée (see Chef’s secret)
250 mL (1 tasse) cup brown sugar
10 mL (2 c. thé) tsp pumpkin pie spices
1 egg
10 mL (2 c. thé) tsp vanilla extract
500 mL (2 tasse) cup whole-wheat flour
60 mL (¼ tasse) cup ground flax seeds
2.5 mL (¼ c. thé) tsp baking powder
1 pincée salt
16 natural pecans
180 mL (¾ tasse) cup butter
500 mL (2 tasse) cup pumpkin purée (see Chef’s secret)
250 mL (1 tasse) cup brown sugar
10 mL (2 c. thé) tsp pumpkin pie spices
1 egg
10 mL (2 c. thé) tsp vanilla extract
500 mL (2 tasse) cup whole-wheat flour
60 mL (¼ tasse) cup ground flax seeds
2.5 mL (¼ c. thé) tsp baking powder
1 pincée salt
16 natural pecans
Directions
1By Geneviève O’Gleman, nutritionist, savourer.ca
2Photo credit: Maude Chauvin
3Preheat the oven to 180 °C (350 °F). Place the rack in the centre of the oven. Line a 23-cm (9-in.) square pan with parchment paper slightly larger than the pan to make unmoulding easier.
4In a large microwave-safe bowl, melt the butter for 30–45 seconds depending on the power of the appliance.
5Add the pumpkin purée, brown sugar, and pumpkin pie spices. Whisk to mix well.
6Add the egg and vanilla. Whisk.
7Add the flour, flax seeds, baking powder, and salt. Mix well.
8Pour the dough into the pan. Distribute the pecans on top by making a 4 x 4 grid.
9Bake in the oven for 1 hour. Let cool before cutting into 16 pieces.
10Store for 5 days in the refrigerator or 3 months in the freezer.
11To make homemade pumpkin purée, halve a pumpkin and empty out the inside using a spoon. Place the two pumpkin halves on a parchment-lined baking tray (or use a reusable baking sheet), cut side down, and bake in the oven at 180 °C (350 °F) for 30–45 minutes or until the tip of a knife cuts easily into the flesh. Let cool for 15–20 minutes. Using a spoon, scrape the pumpkin flesh out and place it into a food processor. Blend until smooth. Purée can be stored for 1 week in the refrigerator or 6 months in the freezer in an airtight container.
Tips
1
of a knife cuts easily into the flesh. Let cool for 15–20 minutes. Using a spoon, scrape the pumpkin flesh out and place it into a food processor. Blend until smooth. Purée can be stored for 1 week in the refrigerator or 6 months in the freezer in an airtight container.
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Personal Note
Personal Note