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Home Page  >  Healthy Recipes  >  Cake & Biscuit Recipes  >  Pumpkin Pecan Blondies - Recipe
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Filled with pecan nuts and chocolate chips.

Sweetly spiced brownie style cakes.

Pumpkin Pecan Blondies - Recipe

  • Enjoy this seasonal treat anytime of year!
  • Dairy free and naturally free from gluten.
  • Soft with a caramel and sweet spice flavour.
  • Makes around 20 5cm x 5cm (2 inch square) brownies.
  • Enjoy a slice with nice cuppa or just on its own.

Ingredients (Healthy Supplies)

  Yellow Corn Flour, Organic 1kg (Sussex Wholefoods)
90g Yellow Corn Flour

  White Rice Flour, Organic, Gluten-Free 1kg (Sussex Wholefoods)
160g White Rice Flour

60g Corn Starch

  Coconut Sugar
200g Coconut Sugar

  100% Pure Pumpkin 425g (American Food Company)
340g Pumpkin Puree

  Coconut Jam 330g (Coconut Merchant)
55g Coconut Jam

  Coconoil Organic Virgin Coconut Oil 460g
125g-130g Coconut Oil

  Pecan Nuts 1kg (Healthy Supplies)
50g Pecan halves, crushed into rough pieces.

  Dark Chocolate Chips, Dairy Free 283g (Eskal)
50g Dark Chocolate chips

  Sweet Spice Mixes - Recipes
4 tsp Pumpkin Pie Spice

  Vanilla Extract Nielsen Massey 118ml
2 Tbsp Vanilla Extract

  Maple Sugar, Organic 260g (Acadian Maple)
8-10 tsp Maple Sugar

  Ceylon Cinnamon Powder, Organic 100g (Sussex Wholefoods)
2 tsp Cinnamon Powder

Other Ingredients

  • 2 Large eggs.
  • 3-4 Tbsp milk or milk substitute


  1. Pre-heat the oven to 160°c Fan/ 180°c/ Gas Mark 4. Line the base of a 4cm/2inch deep rectangular baking tin with baking parchment. [Ours measured approximately 4cm x 30cm x 21cm (2 x 8 x 12inches)].
  2. Melt the coconut oil and coconut jam in the microwave. Tip into another bow to allow to cool more quickly.
  3. Measure out the yellow corn flour, rice flour, corn starch, pumpkin spice, chocolate chips and pecan nuts into a separate bowl. Set to one side.
  4. Using a hand mixer or food processor blend the pumpkin puree, coconut sugar, coconut jam and coconut oil into a smooth batter.
  5. Then gradually mix in the dry mix. Then blend in the eggs until all ingredients are combined into a thick dropping consistency. Add a splash or two of milk or milk substitute to loosen the cake batter if it is a little dry.
  6. Spread evenly into the baking tray.
  7. Bake for 20-25 minutes or until the top bounces back to the touch. Remove from the oven. Heat the grill on high.
  8. Mix together the Maple Sugar and Cinnamon Powder. Sprinkle evenly and generously over the top of the just baked brownies.
  9. Place under the hot grill for 5 minutes until the maple sugar starts to brown.
  10. Allow to cool for half an hour before slicing into squares. The slices can be stored in an airtight container for up to 5 days.

Home Page  >  Healthy Recipes  >  Cake & Biscuit Recipes  >  Pumpkin Pecan Blondies - Recipe

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