My intension was to create a "blondie" variation on the Pumpkin Apricot Brownies I posted last week. I decided to call them "gingers" instead because the pumpkin puree turned the batter a lovely golden-orange colour, reminding me of a red-head instead of a brunette or a blond. The batter is quite thick, and the final texture is dense and cake-y rather than fudge-y. They smell so good while they're baking—just like pumpkin pie!
I added-in gluten-free chocolate chips for a special Christmas treat. Good alternatives would be chopped candied ginger, raisins, dried cranberries, chopped nuts, or apricot jam as in the last recipe. Spread the top with Chocolate PB2 Icing or more apricot jam, if desired.
Okay, I have a busy day today so I'll just get on with the recipe. Sorry, no pictures or pdf today. I will have to make a pdf after the holiday.
makes 16 squares
1 398 ml (14 ounce) can pumpkin puree
60 grams teff flour (1/2 cup)
60 grams sorghum flour (1/2 cup)
60 grams tapioca flour (1/2 cup)
180 grams gluten-free flour blend or other flour (1 1/2 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 teaspoon ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
3/4 cup sweetener of choice (I used brown sugar)
1/3 cup non-dairy milk (I used soy)
1 teaspoon vanilla extract
1/2 cup add-ins such as gluten-free chocolate chips, chopped candied ginger, raisins, dried cranberries, chopped nuts etc.
1 recipe Chocolate PB2 Icing
Add all the ingredients except the add-ins to a food processor and process until smooth. Stop and scrape down the sides as needed.
Scrape the batter into a medium mixing bowl, and stir in the add-ins. Spoon the batter into the prepared baking dish, spreading evenly over the bottom. The batter will be quite thick.
Bake in the preheated oven for 35-45 minutes (check for doneness after 30 minutes if using a metal baking pan). A toothpick inserted near the centre should come out clean but moist. The top should be firm but springy to the touch. Let the gingers sit for 15 minutes before removing from the pan. Cool another 15 minutes before icing.
Prepare the Chocolate PB2 Icing and spread evenly over the top. Allow the gingers to cool completely before cutting and serving.
To your health and happiness,
Beans and Rice