Scale
Ingredients
- 1/2 cup packed soft pitted medjool dates
- 1/2 cup pureed green plantain
- 1 cup pumpkin puree
- 1/3 cup coconut oil, room temperature
- 1/3 cup coconut butter, softened and well-stirred
- 2 tablespoons maple syrup
- 2 tsp pumpkin pie seasoning
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 1/3 cup Bob’s Red Mill coconut flour
- 1/2 cup Zocalo sweet potato flour
Instructions
1. Preheat oven to 350 degrees. Line the bottom of an 8×8 inch glass dish with parchment paper.
2. Combine dates in food processor until a paste forms. Add plantain, pumpkin, coconut oil, coconut butter, and maple syrup to the processor and combine well.
3. Add remaining ingredients to the processor and process until a smooth, dense batter forms.
4. Spoon and smooth the batter into the prepared pan. Bake for 30 minutes until golden brown and the top has formed a nice crust.
5. Using the parchment paper to assist you, transfer the blondies to a wire rack to cool completely in the refrigerator. You may also cool on the countertop, but this will be take longer. Cut into squares.
6. If desired, frost blondies with Maple Butter – highly recommend this!
Nutrition
- Serving Size: 1 blondie