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Sunday, October 6, 2013

Pumpkin Nut Blondies

Yum.Oh Yum. Oh Yummo. I am still on a pumpkin kick. I wanted a bar that featured those fabulous fall flavors but was so easy. This is it. I started with my amazingly simple Maple Nut Blondies. Those are fabulous, mind you, (recipe in Low Carbing Among Friends I) but these are too. I bet when you see the ingredients list, you will think no way--peanut butter? That does not end up as the predominant flavor, I promise. These have a delightful blend of nuts, pumpkin and spice. If you are unsure, sub almond butter. More pumpkin flavor perhaps, but also more expensive to make. If you aren't anti-legume, go ahead and give these a try. Maybe Sunbutter? Another day...

Pumpkin Nut Blondies

1 1/4 cup peanut butter (or other nut butter)
1/2 cup pumpkin puree
1 egg
1 tsp vanilla
1/2 tsp liquid stevia or any sweetener equal to 1/2 cup sugar
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp baking soda
1 tbsp coconut oil
1 tbsp powdered erythritol

In a medium bowl, combine peanut butter, pumpkin, egg, vanilla, stevia, spices and soda. Stir well. Spread into an 8x8 inch dish brushed with coconut oil. Spread the mixture smooth with the back of a spoon. Bake in a 350 degree oven for 20-25 minutes. Sprinkle with powdered erythritol. 

Makes 9 servings   253 calories  5 net g carb

The photo is not lying. The powdered erythritol absorbed the pumpkin coloring and turned yellow. I kind of like it though. Adds a fall touch. The texture of these is a little bit "sandy" as you often get in peanut butter cookies. I happen to love that texture. True, with all that cinnamon, they aren't really blonde, but there is no chocolate in these babies--so blonde it is. These are so easy to put together, no mixers needed, and only one bowl. No flour, only one egg. This is one of those recipes with nut butter that sometimes confuse even experienced bakers. Seems like it would need flour, but no. Go with it and soon you will be rewarded with deliciousness!

I used EZ Sweetz liquid stevia to sweeten these blondies. The company was nice enough to send me a sample box of several of their sweeteners. This one is pure stevia, but they also have blends available. I have been using bottles of stevia and monkfruit for months now. If you use any other brand, be careful to be sure of your measuring equivalents. The strengths can vary among brands.

Now if I can keep us from eating these all up tonight, they are going to make great lunch box treats this week.

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ytxrose said...

These look delicious! Wow! Did not know that 1/2 t. of liquid stevia is equal to 1/2 c. sugar, although I knew it was powerful. lol I usually use Swerve, but may try the stevia in this recipe. Thanks for the great recipes you provide.

Lisa Marshall said...

It depends on which brand of stevia you use. Always read the bottle!

Anonymous said...

what is the actual carb count?

Anonymous said...

Fall is definitely in the air. These look delicious, Lisa. I just got back from a week's drive through the Ozarks and looped over into OK on the Talimena Drive in western OK (out of Mena ARK. That is one beautiful drive and the nicest of all of our drives through the Ozarks to date. The color is quite nice and should be even nicer in about a week. If you've not done that drive, I can say it's definitely worth it!

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