Pumpkin-Peanut Butter Blondies with PBFit
YOU ALL.
I had been using PBfit’s unsweetened peanut powder for a long time in my smoothies for an extra flavor so when they reached out to me to try their new Multipurpose Peanut Flour Baking Blend, I was on board. It’s baking season and I was eager to try their new product. If it’s anything like their powder, it could be a staple in our home.
I was not disappointed. (By the way, this is not a sponsored post, they just sent me a product to try with no strings attached.)
First, my son tried out a veganized version of their chocolate chip cookie recipe, which is on the bag and they were so delicious, crispy and rich. I have been craving blondies myself, so a week or two after, I developed this recipe, bringing together powdered peanuts, pumpkin, chocolate chips and baking spices and hoped for the best. First time out of the park, it worked great: You get the simple but decadent delight of a blondie with chocolate chips, plus the tenderness and flavor that pumpkin brings and, oh, that peanut flour. SO GOOD. Their all-purpose flour is mixed with buckwheat flour (which is gluten-free), oat fiber and xanthan gum, which helps gluten-free baked goods bind and improves the texture.
These blondies are super delicious, a great texture and full of flavor. Check out PBfit’s website for ordering and other information.
If you don’t have the peanut flour, this recipe should work as a one-to-one substitution with all-purpose flour or all-purpose gluten-free flour, though please know I have not tried it. Caveat emptor! Consider mixing some natural peanut butter in with the bowl of not dry ingredients, maybe 2 tablespoons to ¼ cup and see how it works.
1¾ cup PB Fit Multipurpose Peanut Flour Baking Blend
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash of salt
½ cup pumpkin purée (not pumpkin pie filling)
¼ cup pure maple syrup
¼ cup brown sugar
¼ cup plain, non-dairy milk
6 tablespoons JUST egg (shake the bottle first)
2 teaspoons pure vanilla extract
1 cup slavery-free, vegan chocolate chips
Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or spray/brush on a neutral oil to prevent sticking.
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and dash of salt.
In a medium bowl, stir together the rest of the ingredients except the chocolate chips, until smooth.
Add to the flour dough and stir until partially combined. Add the chocolate chips. Stir until no flour remains uncoated. This will be a thick and sticky dough.
Using a large, sturdy spoon, add to the prepared baking pan, smooth the top and spread evenly; bake for 18 minutes. Rotate the pan 180 degrees and bake for another 18 minutes. Remove from the oven and allow to cool for 10 minutes before removing the pan, cool for ten minutes out of the pan and cut into squares.
YOU ALL.
I had been using PBfit’s unsweetened peanut powder for a long time in my smoothies for an extra flavor so when they reached out to me to try their new Multipurpose Peanut Flour Baking Blend, I was on board. It’s baking season and I was eager to try their new product. If it’s anything like their powder, it could be a staple in our home.
I was not disappointed. (By the way, this is not a sponsored post, they just sent me a product to try with no strings attached.)
First, my son tried out a veganized version of their chocolate chip cookie recipe, which is on the bag and they were so delicious, crispy and rich. I have been craving blondies myself, so a week or two after, I developed this recipe, bringing together powdered peanuts, pumpkin, chocolate chips and baking spices and hoped for the best. First time out of the park, it worked great: You get the simple but decadent delight of a blondie with chocolate chips, plus the tenderness and flavor that pumpkin brings and, oh, that peanut flour. SO GOOD. Their all-purpose flour is mixed with buckwheat flour (which is gluten-free), oat fiber and xanthan gum, which helps gluten-free baked goods bind and improves the texture.
These blondies are super delicious, a great texture and full of flavor. Check out PBfit’s website for ordering and other information.
If you don’t have the peanut flour, this recipe should work as a one-to-one substitution with all-purpose flour or all-purpose gluten-free flour, though please know I have not tried it. Caveat emptor! Consider mixing some natural peanut butter in with the bowl of not dry ingredients, maybe 2 tablespoons to ¼ cup and see how it works.
1¾ cup PB Fit Multipurpose Peanut Flour Baking Blend
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
Dash of salt
½ cup pumpkin purée (not pumpkin pie filling)
¼ cup pure maple syrup
¼ cup brown sugar
¼ cup plain, non-dairy milk
6 tablespoons JUST egg (shake the bottle first)
2 teaspoons pure vanilla extract
1 cup slavery-free, vegan chocolate chips
Preheat the oven to 350 degrees. Line a 9-inch square baking pan with parchment paper or spray/brush on a neutral oil to prevent sticking.
In a large bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg and dash of salt.
In a medium bowl, stir together the rest of the ingredients except the chocolate chips, until smooth.
Add to the flour dough and stir until partially combined. Add the chocolate chips. Stir until no flour remains uncoated. This will be a thick and sticky dough.
Using a large, sturdy spoon, add to the prepared baking pan, smooth the top and spread evenly; bake for 18 minutes. Rotate the pan 180 degrees and bake for another 18 minutes. Remove from the oven and allow to cool for 10 minutes before removing the pan, cool for ten minutes out of the pan and cut into squares.
Vegan, Recipe, Blondie, Pumpkin, Peanut Butter, Chocolate Chip, Dessert, Snack