Photos by myself
The pumpkin season is over for most people in the various autumnal countries, but I have learned to appreciate this vegetable now thanks to the pumpkin recipe spam during Halloween. The reason being pumpkins have such interesting texture, they’re like a potato but sweeter, and taste absolutely fabulous when cooked right. Personally, I prefer using pumpkins in baking as I like them crisp and tough instead of mushy. This particular baking recipe calls for pumpkin as the main ingredient, and is one of Clean Eating Goddess’s creations. In all honesty I did not know what to name this, because mine came out more pudding-like than crumbly although the taste was still marvelous. I also did not get to eat much of this dessert because I went out, left it on the table and when I got back my mom had polished off the whole thing with a spoon. Perhaps that shows how good it tasted despite being a mix halfway between blondie and pudding!
In the directions below, I have modified the recipe in an attempt to make it more blondie-like, and I have to add, the pecans were what made this delicious recipe! I am definitely making them alone as snack in the future as they came out like caramel popcorn, but way better. Enjoy.
1 can of canellini beans
1/3 cup butter or 75g butter
1 cup pumpkin puree (blended pumpkin)
2 tsp vanilla essence
1/2 cup honey
1 tsp baking powder
2 tsp cinnamon (add more if you like cinnamon)
pinch of salt
7 heaped tbsp coconut flour
1 cup whole pecans
2 tbsp honey
1/2 tsp vanilla essence
a pinch of sea salt
1. Grease a 8×10″ or 9×9″ baking pan with coconut oil or butter.
2. Bake pumpkin for about 1hr until soft, then de-skin it and chop into small cubes. Blend on low speed in a blender or food processor until smooth to get pumpkin puree.
3. Blend canellini beans on low speed until smooth in a blender or food processor, then add the correct amounts of pumpkin puree, butter, vanilla essence, honey, baking powder, cinnamon and salt. (as stated above) Blend until smooth, then add coconut flour. You might want to add more coconut flour than stated if the mixture is still very runny.
4. Pour the mixture into the baking tray and bake at 180 degrees Celsius for about 40 minutes or until a toothpick comes out clean, and allow it to cool.
5. Toast pecans on a dry saucepan for about 2-3 minutes on low heat, until they are warm. Add honey, vanilla essence and sea salt, and toss to coat. Make sure they do not burn! Take them off the heat as soon as they are well coated. Allow them to cool on a chopping board and chop them roughly.
6. Sprinkle chopped pecans on top of the pumpkin blondies and enjoy. ❤