Maple Pumpkin Blondies – And Chestnut Flour Week!

Maple Pumpkin Blondies_TheHealthyGFLife


Hello! And welcome to Chestnut Flour Week here on The Healthy GF Life! Why chestnut flour you ask? Well, because it’s pure awesomeness in gluten and grain-free baked goods, and I really wanted everyone to know about it!

Guess who else loves chestnut flour? The incomparable Brittany Angell from Real Sustenance! Once we discovered our mutual love of chestnut flour, we got together – virtually – and decided to combine forces to inspire our readers to try this fantastic ingredient.

I’m using flour from an Oregon company called RC Farms. They have a beautiful chestnut farm near Portland and they only do chestnuts, so no worry that their flour is contaminated with gluten. Yay! Brittany has been using chestnut flour from, which is a great resource for many certified gluten-free, and grain-free flours. I’ve even found chestnut flour in my local Natural Grocers store, but I haven’t had a chance to test it out, so I can’t say yet whether it works as well as RC Farms or I’ll post an update here when I finally try it out!

Brittany and I will each post a recipe every day this week featuring chestnut flour, PLUS ( I love pluses!!) you can enter to win a 5-lb bag of chestnut flour donated by RC Farms from each of our sites, so you can see for yourself how wonderful it is!! That’s 10 new recipes this week for all of you! Be sure to check back every day on both my site and Real Sustenance, for all the new recipes! (A winner will be selected from entries on The Healthy GF Life and another winner selected from Real Sustenance.) Twice the chance for twice the fun!

Now on to the best part of this collaboration – the recipes!

Maple Pumpkin Blondies2_TheHealthyGFLife

Today I bring you pure pumpkin deliciousness. In bar form. Maple Pumpkin Blondies! I’m a big fan of bars because you can mix, dump, bake and slice – and you’re done. Plus, bars tend to stay moist for days and freeze really well, so you can make these ahead of time for your next Holiday get-together. These Fall-infused bars would be a perfect partner to pumpkin pie on your Thanksgiving dessert table.


Maple Pumpkin Blondies3_TheHealthyGFLife


The added chestnut flour gives a beautiful crumb and texture to the bars that you won’t believe until you try them. And that’s why I’m enamored with using chestnut flour, in varying amounts, for my grain-free baking. They truly taste like the real deal! I prefer using chestnut flour in conjunction with other flours like almond and coconut, because of it’s stronger flavor, but I’ve tried using it as the only flour in recipes and it works well for heartier baked goods such as spice cookies and breads, or those recipes with a lot of eggs or yeast to help with leavening. An example would be my Paleo English Muffins found on pg. 60 of Make Ahead Paleo

Brittany and I hope you give chestnut flour a try in your gluten and grain-free baking! We KNOW you’ll love it as much as we do!

And when you’re done drooling over this recipe, be sure to 1) enter the giveaway below via Rafflecopter 2) head over to Real Sustenance to check out Brittany’s over-the-top-yummy White Chocolate Drizzled Gingerbread Breakfast Cakes !! They are amazing! Oh, and for the giveaway, I’m using Rafflecopter so you have numerous ways to enter, plus you can enter any time, all week. To enter on Real Sustenance, you need to wait until Friday’s post by Brittany and she’ll choose a winner from comments on her post. Easy as chestnut flour pie!



a Rafflecopter giveaway

Maple Pumpkin Blondies4_TheHealthyGFLife


 *Note: for Frequently asked questions on recipes and substitutions, please see my FAQ page.*

Maple Pumpkin Blondies
Yields 16
gluten free, grain free, dairy free, soy free, paleo, egg free option
Write a review
Dry Ingredients
  1. 1 C chestnut flour (I used RC Farms or
  2. 1/4 C coconut flour
  3. 1/3 C arrowroot starch
  4. 3/4 tsp baking soda
  5. 1/4 tsp sea salt
  6. 1 tsp pumpkin pie spice
  7. 1/4 C coconut palm sugar
Wet Ingredients
  1. 1/3 C pure grade B maple syrup
  2. 1/2 C pumpkin puree
  3. 1 egg (or 1 TBSP flax meal mixed with 3 TBSP hot water)
  4. 1 TBSP pure vanilla extract
  5. 3 TBSP coconut oil, melted
  6. 1/4 C water
Add in
  1. 1/2 C dark chocolate chips ( I used the new Enjoy Life 69% cocoa morsels found online, and in stores next month.)
  1. 1/3 C finely shredded unsweetened coconut
  1. 1) Preheat oven to 350-degrees. Line an 8x8 glass baking dish with parchment paper and grease lightly. Set aside.
  2. 2) In a large bowl, combine dry ingredients. Add wet ingredients to the dry and mix well with a hand blender (or in a stand mixer). Stir in chocolate chips.
  3. 3) Spoon batter evenly into prepared pan. Sprinkle coconut evenly over the top of the batter.
  4. 4) Bake 40 - 45 minutes or until golden brown and the center springs back when touched. Cool completely on a wire rack. Once cool, remove the bars from the pan, place on a cutting board and slice into 16 bars. Store in an airtight container in the fridge for up to 3 days or in the freezer up to 3 months.
  1. If you don't care for coconut, you can omit the shredded coconut on the tops. Try using mini chocolate chips and/or chopped pecans instead!
The Healthy GF Life


  1. Liz Overton says:

    I love sweet potato casserole! We make it Paleo and it’s still just as delicious!

  2. Can’t wait to try this recipe – looks delicious! Love your cookbook, too 🙂

  3. I love anything with pumpkin or sweet potatoes. This will be my first Paleo-friendly holiday, and I can’t wait to try out all the amazing recipes I’ve run across <3

  4. I am excited to make a turkey. It will be a fresh (not frozen!) free range!

  5. Sweet Potato Casserole!

  6. Melody Habeeb says:

    Being Diabetic, I love trying new non-grain flours. And pumpkin is my all-time favorite along with rhubarb. I’m so glad you’re going to be posting chestnut flour recipes to try.

  7. Pumpkin Pie!

  8. I’m excited about a free range organic turkey

  9. I’m usually most excited for stuffing (if made outside of the turkey), but this year I’m really looking forward to some good homemade cranberry sauce.

  10. My two favorite Thanksgiving dishes – sweet potatoes and my mother-in-law’s homemade applesauce.

  11. I’m excited to try this! I’m never even heard of chestnut flour!! But these look mighty tasty… I should not be looking at all this at lunch time!

  12. I’m excited to try a paleo sweet potato casserole – and for my maple glazed brussel sprouts with chestnuts – they were delicious last year! Maybe I’ll add bacon this year.

  13. I’ve never heard of chestnut flour – these look delicious!

  14. These look yummy! Would love to try some chestnut flour.

  15. can’t wait to try

  16. Jerri-lynn DeGayner says:

    Never tried chestnut flour, but would like to. Very nice giveaway

  17. I think I’m sold on this chestnut flour!

  18. GF green bean casserole!

  19. Man, that looks delicious. Fingers crossed!

  20. Green Bean Casserole!

  21. Pumpkin Pie.

  22. Maggie McCoy Pogue says:

    roasted root vegetables and several pumpkin desserts I have planned!

  23. I’ve never used chestnut flour! It will be a welcome addition to my pantry and paleo recipes!

  24. Aulii VanBoskerck says:

    Looks delicious!

  25. Everything!!! Lol. But my two favorites are roasted root veggies and pumpkin cheesecake! Mmmmm

  26. Cathleen Pierce says:

    I would love to win this flour as there is none in the area of WY in which I love. Your recipe sounds delicious!

  27. I’m looking forward to the turkey and paleo gravy!

  28. I never even thought about chestnuts being turned into flour. I can’t wait to try it out.

  29. Turkey

  30. I MUST try this! Think I have all ingredients except arrowroot (and chestnut flour) – would use carob chips which I think would go well. Got Paleo Indulgences last yr from MIL, going to ask for Make Ahead Paleo this yr (drooling over library copy now).

  31. Excited? Don’t know – MIL is cooking & will not let me make anything 🙁 but I might anyway! Maybe this!

  32. Pumpkin pie, cranberries, maple sweet potatoes, ummm, I don’t think I can narrow it down much more.

  33. Biscuits with gravy or stuffing… all healthy and GF/ paleo of course! Thanks for the giveaway!

  34. Crispy turkey skin! *drool*

    Thank you for this recipe and especially for providing an egg free option!

  35. Would love to know more about the use of palm sugar – why this over cane sugar? 🙂

  36. I think the turkey would be it, although I think we’ll be eating out!

  37. Laurie Meyers says:

    I love cranberry salad and a big juicy Turkey~~~ Best of all sharing it with my family!

  38. Lisa Gibson says:

    These sound and look wonderful!!

  39. I am looking forward to a pumpkin “cheesecake” recipe. I have only had it one time, but it was delicious!

  40. These sound delicious!

  41. Christie B. says:

    We’re most excited about a sweet potato gratin from Fine Cooking magazine (that I have made over just a little bit to meet our diet restrictions). We didn’t make it the last couple of years because we were on the GAPS diet, but now that we’ve added some starches, so we’re all really looking forward to it (we don’t plan to add a lot of other foods, and we’ll mostly stay GAPS, but sweet potatoes are something we tolerate and enjoy, and the starches actually feel good to my body now).

  42. Turkey!

  43. We are so excited and looking forward to smoking a fresh organic turkey this Thanksgiving!

  44. Love candied sweet potatoes 🙂

  45. I just bought make ahead paleo & would love to win chestnut flour to try those & these recipes! *pick me**pick me**!!

  46. whoops, missed the turkey day part, paleo cranberry sauce.. Mmm!

  47. I’ve never tried chestnut flour before, but now I would definitely like to try it!

  48. I can not wait for the sweet potato casserole!

  49. I’m most excited about the apple crumb pie!

  50. These look delish, really making me want to try the chestnut flour! I’m looking forward to my crockpot turkey, yum, and some of your recipes from Make Ahead Paleo. We’re having two Thanksgivings and I get to host/cook the second!

  51. I want my stuffing!

  52. Roasted brussel sprouts and bacon or sweet potato casserole

  53. Shannon Curtis says:

    Pumpkin pie!! And I think Brittany’s Mini Gingerbread Breakfast Cakes for breakfast.

  54. I just learned about chestnut flour! I would love to try it, we have almond allergies in the family so almond flour has never been an option.

  55. I am looking forward to the turkey and the cashew cheesecake

  56. Most excited about green bean casserole of course 🙂

  57. I am sold. I just ordered a bag of chestnut flour and can’t wait to try it.

    I should say I’m most excited about some dish that requires baking with flour, but really? TURKEY. I could eat a gigantic plate of turkey, with nothing else and be happy!

  58. I have been looking for chestnut flour in every health food store in Manhattan!!

  59. I’m looking forward to enjoying some artisan truffles for dessert. 🙂

  60. Hard to say… there isn’t anything super special that isn’t made on a regular and with my family not being gluten free I have to make a few dishes for just me. So, I think a paleo-fied roll is in order!

  61. I’m most excited about the main course. I’m getting a turkey from the meat farmer that I get my CSA from. With that, I’m going to make a turducken. SO good!!! I made my first one 2 years ago, and it came out awesome!!

  62. I can’t wait for the stuffing! We are making it gf this year for me 🙂

  63. Kennan Murray says:

    Pumpkin pie!

  64. Turkey and cranberries! I would love to try chesnut flour!

  65. Can’t wait to try these. Love everything pumpkin!

  66. I have your cookbooks, and they are a great help, a gem! Can I replace arrowroot with cornstarch or potato starch, as my arrow is out, and takes a while for the order to arrive.
    Thank you again,

  67. Grain free stuffing! Found a recipe last year that’s amazing!


  1. […] Head over to her blog to see her Grain Free Maple Pumpkin Blondies!! […]

  2. […] Tammy from The Healthy Gluten Free Life, LOVES working with Chestnut flour as much as I do.  Starting yesterday- running through Friday she and I started and will continue to post a new chestnut flour each to inspire you guys to use it! […]

  3. […] out my Day 1 Recipe for Maple Pumpkin Blondies here. And be sure to check out my chestnut flour partner for the week, Brittany with Real Sustenance, […]

  4. […] truly a magic ingredient for grain-free baking. Be sure to check out my first two recipes: Maple Pumpkin Blondies & 5-Spice Pumpkin Dinner […]

  5. […] Maple Pumpkin Blondies 5-Spice Pumpkin Dinner Rolls Pumpkin Snickerdoodles […]

  6. […] Maple Pumpkin Blondies – The Healthy Gluten-Free Life […]

  7. […] had some organic roasted chestnuts for sale, so that covered the nut end of things, and these Maple Pumpkin Blondies from The Healthy Gluten Free Life looked like something my family would be willing to eat, so I started from there and made a few […]

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