RECIPE

Gluten-Free Pumpkin, Chocolate and Tahini Blondies

Name: Gluten-Free Pumpkin, Chocolate and Tahini Blondies
Cook time: 1 h 15 min
Yield: 12-15

Recipe Created For

3.8 L Heritage Rectangular Dish

Main Course

Chocolate

Cook Time

Over 1 hour

Serving Size

12-15

Cook Mode

INGREDIENTS

1 ½ cups (375 ml) unsalted butter, diced
1 ½ cups (375 ml) sugar
1 ½ cups (375 ml) brown sugar
3 eggs
1 ½ cups (375 ml) canned or fresh pumpkin purée
1 ½ tsp (7.5 ml) vanilla
1 ½ cups (375 ml) gluten-free flour
1 ½ cups (375 ml) ground almonds
1 tbsp (15 ml) pumpkin pie spice
1 ½ tsp (7.5 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) dark chocolate, chopped
½ cup (125 ml) white chocolate chopped
¼ cup (60 ml) tahini, well stirred

Looking for a gluten-free recipe that is sure to leave you wondering why you didn’t prepare it sooner? Look no further than our Gluten-Free Pumpkin, Chocolate and Tahini Blondies. Easy to prepare and delicious, this recipe offers the perfect snack in-between meals and can be packed away for tomorrow’s lunch!

Our Heritage Rectangular Dish is all you’ll need for this recipe, offering a significant baking area for these pumpkin, chocolate, and tahini blondies to come together. Crafted with durable stoneware, this piece of bakeware will expose the pumpkin purée to a consistent heat source until it is baked to perfection. Simply set the oven, sit back, and relax as your delicious dessert comes together.

Our Gluten-Free Pumpkin, Chocolate and Tahini Blondies offer a healthy twist on dessert, delivering flavour and texture with every bite. This recipe takes just over an hour to prepare, serving up between 12 and 15 individual portions. Be sure to slice them into squares before serving and enjoy! Here are all the ingredients you’ll need and steps to follow before you get baking.

INGREDIENTS

1 ½ cups (375 ml) unsalted butter, diced
1 ½ cups (375 ml) sugar
1 ½ cups (375 ml) brown sugar
3 eggs
1 ½ cups (375 ml) canned or fresh pumpkin purée
1 ½ tsp (7.5 ml) vanilla
1 ½ cups (375 ml) gluten-free flour
1 ½ cups (375 ml) ground almonds
1 tbsp (15 ml) pumpkin pie spice
1 ½ tsp (7.5 ml) baking powder
1 tsp (5 ml) salt
1 cup (250 ml) dark chocolate, chopped
½ cup (125 ml) white chocolate chopped
¼ cup (60 ml) tahini, well stirred

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Butter a 3.8 L Heritage Rectangular Dish.

In a small pot, melt the butter until lightly browned. Transfer to a large bowl and let cool slightly. Add both sugars, the eggs, pumpkin purée and vanilla. Whisk for 2 minutes, until thick and shiny.

In another bowl, whisk together the flour, ground almonds, pumpkin pie spice, baking powder and salt. Stir into the wet ingredients until just moistened. Fold in half of the dark and white chocolate. Pour into the Rectangular dish.

Drizzle with the tahini. Using a spoon, make small circular motions to create a marbled effect. Top with the remaining dark and white chocolate.

Bake for 50 minutes, or until a toothpick inserted in the centre of the cake comes out almost clean.

Let cool on a wire rack before slicing into squares and serving.