Pumpkin Pie “Blondies”
Serves: 9
Happy Monday! I hope you had a great weekend! The weather here was absolutely gorgeous! The feeling of fall is everywhere! It couldn’t make me happier! I spent most of my weekend baking (YES! ;)) and enjoyed a nice massage on Saturday! I love how I feel like I can run for years the day after a massage! Even though I am really good about foam rolling and stretching daily, nothing compares to getting that tightness in your muscles rubbed out by a professional masseuse. Plus, being so close to my marathon (Sept 30th), I definitely needed it! But the best part of my weekend was when the BF landed back in NY from Korea! He had been gone for a week and since it is so expensive to talk on the phone, the only communication we really had was email. Which, like I told him yesterday, probably gave him more of a daily update on my life then he gets when he’s home because he was forced to read about every tiny detail of my day! Sorry BF! ? Anyway, once he got home we spent the afternoon relaxing on the couch watching football. Then of course, I was back in the kitchen baking ?
Ok, enough about my weekend! It’s time for another amazing fall recipe! I call these blondies because they look like blondies and have the texture of blondies, but contain no brown sugar, which is usually the main sweetener in blondies. But since we are Striking Sugar this month with Tosca Reno I went with stevia as the only sweetener. Stevia is approved on Tosca’s Strike Sugar list. Even without the brown sugar though, they are amazing! Once again I managed to eat most of them the whole pan by myself! haha Good thing I am doing a lot of running now because this definitely won’t be happening once the race is over! It’s all about moderation! ?
Fit Ingredients
- 1c (~80 or 4 scoops) unflavored protein powder (can sub vanilla)
- 1/2c (60g) oat flour
- 2tbs stevia
- 1 1/2 tbs pumpkin pie spice
- 1 tsp baking powder
- 1 1/4c (305g) canned pumpkin
- 1/2c (113g) greek yogurt (I used Fage 0%)
- 2 large eggs
- 1 tbs vanilla extract
- 1/4c (28g) cacao nibs/chocolate chips, optional (but highly recommended)
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- 8×8 in baking pan
- non stick spray
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Directions
- Pre heat your oven to 350 degrees.
- Spray your baking pan with non stick spray.
- In a bowl combine your dry ingredients: protein powder, oat flour, stevia, pie spice and baking powder.
- In a second bowl mix your wet ingredients: pumpkin, greek yogurt, eggs and vanilla extract.
- Mix your wet ingredients into your dry ingredients.
- Fold in your cacao nibs.
- Our the batter into your pan.
- Bake for ~28 minutes or until just set in the middle and slightly browned on the edges.
- Allow to cool.
- Cut into 9 squares.
So, how did they turn out? Well, I think you know since I ate the entire pan myself! I ate them as a pre workout snack, afternoon snack and for dessert with some sweetened ricotta! Delicious!! I only wish the BF had been here to try them, but then again, there wouldn’t have been as many for me!
I ate mine for dessert with some sweetened ricotta!
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Nutrition: (per 1 out of 9 squares using cacao nibs)
Calories: 114.6, Protein: 11.9, Carbs: 10.3g, Fat: 3.9g (2g Saturated), Sodium: 45mg, Fiber: 4g (Net Carbs: 7.9g)
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