Blondie Bottom Pumpkin Pie

Choc Chip Blondie Bottom

125 g rinsed and drained red kidney beans

30 ml milk

1 egg (or 2 egg whites)

50 g nut butter of choice

25 g gluten free oats

30 g whey protein powder

1 tbsp liquid sweetener of choice (like stevia) (can sub 4 tbsp xylitol)

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp salt

1 tsp baking powder

⅓ tsp baking soda

25 g coconut flour

50 g choc chips

Pumpkin Pie

250 g steamed pumpkin

80 ml coconut milk (or any milk of choice)

4 egg whites (can sub 2 whole eggs)

30 g whey protein powder

15 g coconut flour

¼ tsp salt

1 tbsp liquid sweetener of choice

1 tsp vanilla extract

1 tsp cinnamon

¼ tsp nutmeg

Preheat oven to 180 degrees celcius.

Choc Chip Blondie Bottom

Combine ingredients except coconut flour and choc chips in a blender and blend.

Taste mixture and adjust sweet/salt levels as desired.

Stir in coconut flour and choc chips.

Spoon into greased loaf tin/

Pumpkin pie

Combine all ingredients in a blender and blend.

Taste mixture and adjust sweet/salt levels as desired.

Pour on top of blondie base.

Bake for around 35 minutes at - should be firm but centre can be slightly wobbly.

Allow to cool. Refrigerate for 3 hours before slicing (optional, just makes it easier to slice).