Jap pumpkins are considered the “FODMAP friendly variety”. They’re the Halloween style pumpkins you come across in most farmer’s markets / supermarkets, and they tend to be cheaper than their butternut counterpart (YES!) Pumpkins are an excellent source of vitamin A and a rich source of vitamin C, potassium, and dietary fibre. They have been linked with the prevention of cancer, the promotion of lung health due to their beta-cryptoxanthin content (which is the orange-red carotenoid responsible for their flesh colour).
12 SERVINGS
MAKE TIME: 30 mins
Nourishing Ingredients:
- 1.5 cups (or 1 can) chickpeas, rinsed and drained
- 1/3 cup pumpkin puree (steamed jap pumpkin skin removed, mashed with a fork, cooled)
- ½ tbsp pure maple or rice malt syrup (or to taste)
- 1/3 cup quinoa flakes (alternatively used wheat free oats)
- 1/4 cup peanut, macadamia, or sunflower seed butter
- 1/2 cup vegan chocolate chips
- 2 tsp pure vanilla extract
- 3/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine grain sea salt
- 1/8 tsp baking soda
To Create:
- Line an 20cm x 20cm pan with baking paper or grease with coconut oil
- Preheat an oven to 180°C
- Drain and rinse the chickpeas very well
- Process all ingredients except the chocolate chips in a food processor or blend in a high-speed blender until completely smooth (note: I prefer to use a food processor for this)
- Mix in the chocolate chips
- Spread the blondie batter into the prepared pan, press a few chocolate chips into the top, sprinkle over any seeds of choice (I like a mixture of sunflower and sesame), and bake on the centre rack for 25-30 minutes
- They should be warm and gooey when you take them out of the oven
- Keep these stored in an airtight container in the refrigerator for up to 5 days
