Vegan pumpkin blondies

INGREDIENTS:

300 g spelt flour
4 teaspoons baking powder
200 g coconut blossom sugar
1 pint of vanilla or 1 pint of ground tonka bean
1 teaspoon cinnamon
1 pinch of salt
250 ml oat drink, unsweetened
150 g pumpkin (in the baby section) or 150 g boiled pumpkin, mashed
1 ripe banana
5 tablespoons rapeseed oil

50 g dark chocolate (at least 70% cocoa and at best sweetened with coconut blossom sugar)
1 tablespoon white almond paste

PREPARATION:

1. Preheat oven to 180°C top/bottom heat. 
2. Mix spelt flour, coconut blossom sugar, baking powder, vanilla/tonka bean, salt and cinnamon.
3. Finely puree the oat drink, rapeseed oil, pumpkin and banana in a blender or with the help of a blender. 
4. Thoroughly mix dry ingredients with wet ingredients using a whisk.
5. Roughly chop the chocolate and fold the pieces into the dough.
6. Line an oven dish (approx. 19x29 cm) with baking paper and pour in the dough. Use a spoon or a dough scraper to distribute the dough evenly in the mould. 
7. Let the almond paste run over the dough and draw any pattern with a knife (marble look). 
8. Bake in the preheated oven (bottom) for about 20 minutes. Test with sticks and if necessary bake for another 5-10 minutes. 
9. Take out of the oven, let cool down, lift out of the tin with the baking paper and cut into small squares. Bon Epi-tit !

TIP: The portioned blondies can be frozen very well. To do so, put the small pieces either in cling film or in a freezer box. At -18 degrees they will last 2-3 months.