White Chocolate, Pumpkin and Macadamia Bars
Ingredients
- 2 ½ cups of gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 cup monk fruit sweetener, regular
- 1/3 cup monk fruit sweetener, golden
- 1 can of pumpkin puree
- ½ tbsp. pumpkin pie spice
- ½ tbsp. vanilla extract
- ¼ cup vegan butter, softened
- 1 flax egg (1 tbsp ground flax seed + 2 tbsp water, mix and absorb for 5 minutes)
- 3 packs of House of Macadamias dry roasted macadamias
- ¾ cup of white chocolate baking chips (ex: bake believe is dairy free)
Instructions
- Preheat the oven to 350 degrees F
- In a medium sized mixing bowl, add all of the dry ingredients and mix together
- In a separate mixing bowl, add in your flax egg and the remaining wet ingredients
- Mix all of the wet ingredients until fully combined
- Add the dry mixture to the wet ingredients slowly and then mix until combined
- Fold in 2 packages of dry roasted macadamia nuts and ½ cup white chocolate chips
- Line a 9x9 baking tray with parchment paper and spray with non-stick spray
- Pour the batter into the tray and spread in an even layer
- Top the batter with 1 package of dry roasted macadamias and the last ¼ cup of white chocolate chips
- Put into the oven and bake for 30 minutes, rotating halfway through the baking time
- Remove from the oven and let cool before slicing
- Once cooled, slice and enjoy!
