Healthygirl Kitchen Vegan Chocolate Pumpkin Bread

Healthygirl Kitchen Vegan Chocolate Pumpkin Bread

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Healthygirl Kitchen Vegan Chocolate Pumpkin Bread

You can’t taste the chickpeas at all. You need these ✨VEGAN GF PUMPKIN SPICE BLONDIES✨

Recipe:
1 15 oz can chickpeas
1/2 cup almond butter
1/3 cup almond flour
1/3 cup pumpkin purée
1/2 cup maple syrup
1 tbsp almond milk
1.5 tsp pumpkin spice
pinch of sea salt
1/2 cup chocolate chips plus extra for on top
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp baking soda

Use an 8×8 brownie pan. Preheat oven to 350 F. – bake for 35 minutes then let cool for an hour. Store in an air tight container in fridge or on counter.
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Preheat oven to 350ºf and line 9×5 loaf pan with parchment paper; In medium bowl combine flour, cocoa powder, pumpkin pie spice, baking soda,. Preheat the oven to 350°f (180°c). Then, use an oil spray to oil the paper and pan.

Preheat your oven to 350 degrees f (180c). Spray a 9”x5” loaf pan with cooking spray. Line the long sides and bottom with a piece of parchment paper and press it. Preheat oven to 350 degrees f. Prep a baking sheet with parchment paper. Combine psyllium husk powder and water and whisk immediately. It will thicken up right away. Set aside for 10. When autocomplete results are available use up and down arrows to review and enter to select.

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Preheat the oven to 350°f (180°c). Then, use an oil spray to oil the paper and pan. Pour the pumpkin bread. Preheat your oven to 350 degrees f (180c). Spray a 9”x5” loaf pan with cooking spray.

Pour the pumpkin bread. Preheat your oven to 350 degrees f (180c).

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Then, use an oil spray to oil the paper and pan. Pour the pumpkin bread. Preheat your oven to 350 degrees f (180c). Spray a 9”x5” loaf pan with cooking spray. Line the long sides and bottom with a piece of parchment paper and press it. Preheat oven to 350 degrees f.

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