Pumpkin Blondies

1.5 cup Bob's Red Mill Hazelnut Meal/Flour (by VLBARC)
0.5 cup nature's eats blanched almond flour
1 serving Great Value No Calorie Stevia
2 tsp Baking Powder
1 tsp Xanthan Gum (by SRHAMM)
.5 tsp Salt
1 tsp Cinnamon, ground
.5 tsp Ginger, ground
2 large Egg, fresh, whole, raw
1 serving Pumpkin Puree (15 oz. can) (by LOVE_2_LAUGH)
2 tsp Vanilla Extract
7 serving Ghirardelli Chocolate Intense Dark Midnight Reverie 86% Cacao (1 square)

Chocolate is optional. SF chocolate chips work, too. Walnuts are also great, or keep them plain.

Preheat to 360. Line bottom of 8 in. baking pan with parchment and mist with spray oil.
Combine dry and wet ingredients in separate bowls.
Add dry ingredients to wet and stir for 1 -2 min. with a large spoon until smooth, sticky batter.
Stir in chocolate, if using.
Transfer batter to prepared pan and spread evenly.
Bake for 30 min., rotate the dish and bake for additional 15 - 30 min. depending on how your oven heats. (Mine's best at 15) Done when springy when pressed in center and toothpick in center comes out clean.
Cool in pan for at least 15 min.
Cut into squares and serve. (Also good with a cream cheese frosting on top!)

Serving Size: 16 bars

Number of Servings: 16

Recipe submitted by SparkPeople user RONNIEKAY.