This recipe is for those of you that can’t stop ingesting pumpkin baked goods and need an intervention. I’m very pro mass pumpkin consumption don’t get me wrong but sometime I need a break from the coffeehouse pumpkin bread…. or from excessive pumpkin cheesecake recipes.
This recipe comes together in a blender so we’re already winning. Instead of flour we use a can of chickpeas and oats. Instead of oil or butter we have almond butter and pumpkin puree. Naturally sweetened… egg free… vegan… gluten-free… made in a blender… and delicious. Make a big batch and have one at the ready when pumpkin cravings call.
You’ll need (for pictured size above double the recipe):
- 0.5 cup oats
- 1 can chickpeas, rinsed and drained
- 0.5 cup almond butter
- 1/3 cup canned pumpkin puree
- 0.25 cup maple syrup
- 2 tsp vanilla
- 0.5 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp salt
- 1 tsp pumpkin spice
- 0.5 cup chocolate chips (use vegan if vegan)
- Preheat oven to 350 degrees F and line a 9X9” square pan with parchment and grease parchment. Pulse oats in food process until flour like.
- Add all remaining ingredients to oats except chocolate chips and blend to combine. Remove blade and fold in chocolate chips. Spread into prepared pan and bake for 30 minutes. Let rest for 15 before slicing.
Inspired by twospoons
Do you have a recommended substitute for the almond butter? We have tree but allergies…
Peanut butter should work!