Whether cooking on a stovetop or baking pastries in the oven, the best virgin olive oil can take your recipe from good to savory without any additional effort. In this particular recipe, when you combine Lucini's award-winning extra virgin olive oil with ingredients such as pumpkin, almond milk, vanilla, cinnamon, and chocolate, you can create a pastry that is flaky, moist and downright delicious. Learn how to start baking with olive oil with this simple yet delectable recipe.
Moist, flavorful bars that leave just a hint of extra virgin olive oil.Recipe Servings: 16 portionsRecipe Preparation Time: 10 minutesRecipe Cook Time: 35 minutes
3/4 cup cooked or canned pumpkin1/3 cup Lucini® Premium Select Extra Virgin Olive Oil®1/2 cup brown rice syrup1/4 cup unsweetened almond milk1 tsp pure vanilla extract1 cup whole-wheat pastry flour1/2 cup semolina flourPinch sea saltGenerous pinch ground cinnamonPinch ground ginger1/2 tsp baking powder1/2 cup coarsely chopped walnuts1 3.5oz ark chocolate bar, coarsely chopped (optional)
Preheat oven to 350°F and lightly oil an 8 x 8-inch brownie pan.Using a hand mixer, whip together pumpkin, olive oil, syrup, almond milk, and vanilla. Fold in flours, salt, spices, and baking powder to form a smooth batter. Fold in nuts and chocolate, if using. Bake until a toothpick comes out mostly clean (these are meant to be moist), between 25–35 minutes. Do not overbake.Allow blondies to cool for a full 30 minutes before slicing into squares so the flavors can develop as the blondies cool. Store in a sealed container.- Courtesy of Chef Christina PirelloMoist, flavorful bars that leave just a hint of extra virgin olive oil.