Ingredients:

• 2 cups Shiloh Farms Organic Spelt Sprouted Flour
• 1 Tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 ¼ cup Shiloh Farms Organic Maple Sugar, packed
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup fresh or canned pumpkin (not pumpkin pie filling)
• 1 cup Shiloh Farms Raw Walnuts, pieces
• 1 cup semi-sweet chocolate chips (optional)

Directions:
Preheat oven to 350 degrees.  

In a medium bowl, whisk together sprouted spelt flour, pumpkin pie spice, baking soda & salt. Set aside.

In mixer bowl, cream together butter & sugar until light & fluffy.  Scrape down the sides of the bowl & add in egg & vanilla and mix until fully incorporated. Beat in pumpkin (mixture will look curdled). With the mixer on low speed, gradually add in the flour mixture and mix just until combined.  Remove bowl from mixer and fold in walnuts.

Pour batter into a greased 9 x 13 baking pan & spread evenly.  Bake for approximately 35-40 minutes, until edges pull away from the sides of the pan. Cool Blondies in the pan. Once cool, remove, cut and serve.