Pumpkin spice blondies

A dairy free, plant based Thanksgiving dessert the whole family will love.

1 cup

almond flour

1 cup

pumpkin puree

1/2 cup

melted coconut oil

2 tbsp

ground flaxseed

1 1/4 tsp

ground cinnamon

1/4 tsp

ground ginger

1/4 tsp

ground cloves

1/4 tsp

salt

1/2 cup

coconut palm sugar

1/2 tsp

baking powder

Preheat your oven to 375F. Cover 8x8 brownie pan with parchment paper and set aside.
Start by making your flax eggs. In a small bowl mix 2 tbsp ground flaxseed with 5 tbsp water. Let rest for 5 minutes to thicken.
In a large bowl add flax eggs, melted coconut oil and sugar and mix thoroughly.
Add your pumpkin puree and all your spices, then mix.
Now add your flour, salt and baking powder. Start mixing very slowly so you don’t make a mess.
Once the mix is ready, transfer it to an 8x8 brownie pan (that you previously covered with parchment paper).
Bake for 35 to 40 minutes.
Let completely cool down before you cut.
Cut, serve and enjoy.