Pecan Pumpkin Spiced Blondies
Tis' the season for all things squash and spice! Pecan pumpkin spiced blondies are the perfect little treat to nourish yourself during this season without going too heavy on the sugar. This is so simple to make and can be adapted easily. You can make it more or less spiced, and sweet or not so sweet if the pumpkin is already super sweet. This recipe bakes a small batch of 6, but feel free to double or triple it.
Ingredients
2 cups of oat flour
1/2 cup coconut sugar or 1/3 unrefined caster sugar
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cloves
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup pumpkin puree
3 tbsp coconut oil
1 tsp vanilla extract
Pecan for topping
Glaze
1 tbsp coconut oil
1 tsp maple syrup or agave
1/2 tsp cinnamon
Method
You can buy pumpkin purée or make it by steaming or roasting a small pumpkin (80-100g), and then when its soft pureeing it in a food processor.
Preheat over to 180ºC and line a 9x6 baking tray with parchment paper. Mix together the oat flour, sugar, nutmeg, cloves, baking soda, baking powder, cinnamon and salt.
Then add the melted coconut oil and the pumpkin purée, mixing it into a smooth batter, pour into the baking tray and smooth down to the very edges. Then top with some whole pecan nuts.
Bake in the oven on 180ºC for 30 mins.
Make the glaze by mixing the melted coconut oil, maple syrup/agave and cinnamon.
Once the blondie is cooked through, cool on a wire rack for 20-30 mins before brushing with the glaze.
Slice into 6 pieces.
Cheryl Telfer is a multi-discipline creative, wellness advocate and currently is training to be a certified holistic nutritionist.
At the beginning of 2020, Cheryl left a career in the broadcast media and advertising industry to focus on sharing her knowledge and passion for holistic health and nutrition with the world. She has since hosted free nutrition talks and corporate workshops to share some invaluable insights into how the holistic approach to nutrition can benefit us all. She also creates wellness content and shares nutritious recipes on social media, as well as writing content for the Wellnotes newsletter.
Having experienced issues with her health due to a chronic genetic condition called Sickle Cell Anaemia, Cheryl decided to become more responsible for her health and wellbeing on a day-to-day basis. Public healthcare helped her survive, but it's self-care that has helped her thrive!
She is a proponent for the idea that food is medicine, as traditional practices like Ayurveda, Chinese medicine (TCM) and herbalism has benefited people, modern and indigenous, and the scientific research around this is growing. She also believes there is a place for western medicine in the equation. The holistic approach is about tuning into our bodies and finding balance. That might mean taking the necessary medication, as well as eating a nourishing diet right for your personal needs.