Vegan Oil-Free Gluten-Free Pumpkin Pie Blondies
Ingredients
- 3/4 cup mashed white (japanese sweet potato)
- 3/4 cup pumpkin purée
- 1/2 cup almond butter
- 3 tbsp plant based mylk
- 1 tsp baking powder
- 1 tsp acv
- 2 to 2.5 tbsp coconut flour (depending on how soft and moist you want them)
- 1 tsp pumpkin pie spice
Preparation
Blend all ingredients until smooth and well combined
Put into a small brownie pan and bake at 350°F for 40 minutes
I definitely recommend letting these sit in your fridge overnight because they firm up and are still very moist and soft but they hold their shape better
