Pumpkin Blondies
Gang/Type: Cake
Ergibt/Yield: 9 Blondies
For the dough:
  • 250 g (8.8 oz) pumpkin
  • 1 tbsp (golden) flaxseed, ground
  • 3 tbsp water
  • 200 g (7 oz) white flour - spelt or wheat
  • 200 g (7 oz) sugar
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 4 tbsp vegan butter
  • 1 1/2 tsp vanilla extract - alternative ground vanilla
For the tincture:
  • 2 tbsp sugar
  • 1/4 tsp cinnamon
  • 2 tbsp water
  1. Peel the pumpkin, cut into bite-sized pieces and cook until soft. Transfer to a blender or use an immersion blender to purée the pumpkin. Set aside.
  2. Preheat the oven to 180° C (360° F) and grease an 8-inch square pan. Combine flaxseed and water and let jelly.
  3. In a bowl combine the dry ingredients. Melt the butter and add with the other wet ingredients to the bowl. Use a wooden spoon to stir quickly into a smooth dough. Pour in the pan, level the top and bake in the oven for about 25 - 30 minutes, until a toothpick comes out clean.
  4. Prick the dough with the toothpick several times. Combine sugar, cinnamon and water and jiggle a bit, then pour over the dough. Let cool in the pan, then cut into 9 pieces and serve.
I ground the flaxseed with my Personal Blender. Did you know, that it is pretty easy to make your own vanilla extract? Find  the recipe here: vanilla extract.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/saftige-kuerbis-blondies/