Yes, I said Blondies…I promise, it’s a real food thing…no kidding!
I finished an episode, scheduled for tomorrow, so I decided to make a dessert. Blondies are kind of like brownies, except not made with chocolate. These are particularly delicious and seasonal, thanks to the pumpkin in the batter. They just happen to be both low carb AND gluten-free!
Here’s the recipe:
Low Carb Gluten-Free Pumpkin-Banana Blondies with Walnuts
1 stick unsalted Butter, softened slightly
1 ¾ C. Splenda
1 small can Pumpkin Puree
2 very ripe Bananas
1 ½ tsp. Blackstrap Molasses
1 ½ tsp. Vanilla
2 ¼ C. Almond Flour
1 ½ tsp. Baking Powder
1 ½ tsp. Pumpkin Pie spice
¼ tsp. Salt
½ C. or more of Walnuts (or chopped dried plums or dark chocolate chips or anything else that sounds good!).
Pre-heat oven to 300 degrees and use convection fan.
Butter a square 9×9 baking pan. Parchment paper in the bottom of the pan can help prevent sticking.
Beat Butter and Splenda together. Add eggs and blend in. Add Molasses,Vanilla, Pumpkin and Bananas and mix well.
Combine Almond Flour, Baking powder, Spice, and Salt. Add to wet mixture and blend well. Add Walnuts if desired.
Pour batter into square baking pan and smooth it out.
Bake in a 300 degree convection oven for 1 hour until toothpick comes out clean. Since ovens vary in temperature, be sure to check every 5 minutes or so starting at 45 minutes into the baking time.
Cool on countertop, then cut in squares and store in refrigerator…if there are any left!