Moist, flavorful bars that leave just a hint of extra virgin olive oil.
Recipe Servings: 16 portions
Recipe Preparation Time: 10 minutes
Recipe Cook Time: 35 minutes
3/4 cup cooked or canned pumpkin
1/3 cup Lucini® Premium Select Extra Virgin Olive Oil®
1/2 cup brown rice syrup
1/4 cup unsweetened almond milk
1 tsp pure vanilla extract
1 cup whole-wheat pastry flour
1/2 cup semolina flour
Pinch sea salt
Generous pinch ground cinnamon
Pinch ground ginger
1/2 tsp baking powder
1/2 cup coarsely chopped walnuts
1 3.5oz ark chocolate bar, coarsely chopped (optional)
Preheat oven to 350°F and lightly oil an 8 x 8-inch brownie pan.
Using a hand mixer, whip together pumpkin, olive oil, syrup, almond milk, and vanilla. Fold in flours, salt, spices, and baking powder to form a smooth batter. Fold in nuts and chocolate, if using. Bake until a toothpick comes out mostly clean (these are meant to be moist), between 25–35 minutes. Do not overbake.
Allow blondies to cool for a full 30 minutes before slicing into squares so the flavors can develop as the blondies cool. Store in a sealed container.
Christina Pirello, is the Emmy Award winning chef/host of the national public television series, ‘Christina Cooks.’ The pivotal point in her life came at age 26, after being diagnosed with terminal leukemia. She decided to forgo conventional medical therapies and turned to a nutritional approach - whole foods - and cured herself. For the last twenty years, Christina has been teaching cooking classes, conducting lifestyle seminars and lecturing on the power of whole, natural food in our lives.