Paleo Pumpkin Blondies (AIP

• Gluten free

• Produce

  • 3/4 tsp Ginger
  • 1 15 ounce can Pumpkin

• Refrigerated

  • 1 Gelatin egg

• Condiments

  • 9/16 cup Coconut butter
  • 3/8 cup Honey, raw

• Baking & Spices

  • 1/4 cup Arrowroot starch
  • 1 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves
  • 1/2 cup Coconut flour
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1/2 cup Coconut oil

Found on fedandfulfilled.com

Description

Ingredients

• ½ cup coconut oil, melted
• ½ cup coconut butter, melted
• 1-15 ounce can of pumpkin
• ¼ cup + 2 tablespoons raw honey
• ½ cup coconut flour
• ¼ cup arrowroot starch
• 2 teaspoons cinnamon
• 1½ teaspoons baking soda
• ¾ teaspoon ginger
• ½ teaspoon cloves
• pinch of sea salt
• 1 teaspoon apple cider vinegar
• 1 gelatin egg (1 tablespoon grassfed gelatin + 4 tablespoons water)
• 1-2 tablespoons melted coconut butter for topping

Directions

• Preheat oven to 350 degrees and line an 8x8 baking pan with parchment or grease with coconut oil.
• In a medium bowl, mix together wet ingredients except apple cider vinegar. In a large bowl, mix together coconut flour, arrowroot starch, spices, baking soda, and salt. Stir the wet ingredients into the dry. Add the apple cider vinegar and stir to incorporate.
• In a small saucepan, add 4 tablespoons water and then sprinkle 1 tablespoon of gelatin over the top. Let it sit for a minute, then turn on low heat and whisk gelatin and water until very foamy. Turn off heat and immediately add to the blondie mixture.
• Spread blondie batter (it will be thick) into the prepared baking pan. Bake for 30-35 minutes.
• Drizzle melted coconut butter over cooled blondies.