2½ cups of gluten-free flour
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup monk fruit sweetener, regular
1/3 cup monk fruit sweetener, golden
1 can of pumpkin puree
½ tablespoon pumpkin pie spice
½ tablespoon vanilla extract
¼ cup butter, softened
120g of dry roasted macadamias
¾ cup of white chocolate baking chips
Preheat the oven to 350 degrees fahrenheit.
In a medium sized mixing bowl, add all of the dry ingredients and mix together.
In a separate mixing bowl, add in egg and the remaining wet ingredients. Mix all of the wet ingredients until fully combined.
Add the dry mixture to the wet ingredients slowly and then mix until combined.
Fold in 80gm of dry roasted macadamia nuts and ½ cup white chocolate chips Line a 9x9 baking tray with parchment paper and spray with non-stick spray.
Pour the batter into the tray and spread in an even layer. Top the batter with 40gm of dry roasted macadamias and the last ¼ cup of white chocolate chips.
Put into the oven and bake for 30 minutes, rotating halfway through the baking time.
Remove from the oven and let cool before slicing. Once cooled, slice.
**Recipe via houseofmacadamias.com.