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1
Preheat oven to 325 degrees F and line the bottom of an 8x8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray (see note).
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2
In a large, microwave-safe bowl, melt almond butter with the maple syrup in the microwave (see note) until almond butter is creamy, about 1 minute.
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3
Add pumpkin and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
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4
Beat coconut sugar, vanilla and apple cider vinegar into almond butter mixture until well combined.
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5
Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined.
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6
Make sure you scrape all the flour off the sides of the bowl into the mixture.
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7
Pour batter into the prepared pan and smooth out evenly.
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Sprinkle with the chopped nuts.
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Let batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
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Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 5055 minutes.
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Let cool completely before cutting into bars and devouring (see note).
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Notes: 1.
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Gluten free baking can be tricky, so I highly recommend measuring your flour to make sure you get perfect results.
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2.
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These bars are very moist and dense and you need to get them out of the pan carefully.
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If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
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3.
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Dont like microwaves?
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You can melt them together on the stove too!
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4.
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Since these brownies and dense, you need to cook them low and slow.
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Resist the urge to check them before the time is up, or they will deflate.
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Also, make sure they are completely cooled before cutting.
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If you want them to be a little firmer, then let them completely cool in the refrigerator.
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5.
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Store blondies in an airtight container in the refrigerator.
