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Fall Harvests Make Great Breakfasts

Posted Sep 04 2013 2:18pm
Pumpkin Breakfast Blondies

Pumpkin Breakfast Blondies

Now that summer is shading into fall, winter squashes like pumpkin and butternut are showing up everywhere. You’ll find them perched in all their earth-toned glory among the produce, pre-cut and bagged in the refrigerated section, and of course the most accessible way: pre-cooked, mashed, and nestled into cans. I’m a fan of squash however I can get it, but for quick breads and cakes, I opt for the canned variety since it’s by far the easiest to use. And nowadays you can find canned butternut, too! (Unsweetened canned sweet potato tastes much like pumpkins and butternut and can be used interchangeably.)

For these breakfast blondies, I opted for pumpkin, but feel free to substitute your favorite winter squash. Should you have some leftover roasted or simmered squash, just mash it smooth with a fork and use the fresh version — fresh-roasted acorn squash would be especially lovely in these blondies. And feel free to swap out the pecans for your favorite nut, too. (Walnuts also pair particularly well with squash.) Heck, if you’d like to make this more of a dessert or a special breakfast treat, go ahead and throw some chopped 85% dark chocolate into the batter. Waking up is more fun when chocolate is involved!

Pumpkin Breakfast Blondies
Makes an 8”x8” pan.

1/2 cup teff flour*
1/2 cup raw buckwheat flour*
1 teaspoon cinnamon
1 teaspoon allspice
Dash sea salt
1 teaspoon baking powder
1/4 cup date sugar** OR sucanat
4 ounces pecans OR walnuts, chopped
1 cup canned pumpkin OR canned butternut
1/4 cup maple syrup
1 egg, preferably from free-range hens
1 teaspoon vanilla

Preheat oven to 350F. Grease an 8”x8” glass pan with butter and set aside.

In a large bowl, whisk together flours, spices, salt, baking powder, date sugar, and pecans.

In another bowl, whisk together the remaining ingredients. Stir the wet ingredients into the dry. If you’re making gluten-free blondies, you can stir vigorously until well-blended. If you’re making wheat-based blondies, stir until just blended.

Bake 25 minutes or until an inserted toothpick comes out clean and warm. Leftover blondies can be refrigerated for a week.

* These are gluten-free flours. If you’d rather make wheat-based blondies, opt for 1 cup kamut, spelt, or whole-wheat flour.

** If you want your blondies to be sweeter, use sucanat. If you’d prefer your blondies to be less sweet and have more fiber and nutrients, opt for date sugar. (Seeing as these are intended to be breakfast blondies, they don’t need to be overly sweet. You can always add a drizzle of maple syrup when you eat them. And including a teaspoon each of cinnamon and allspice provides a natural sweetness.)

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