From My Bowl

1 First, preheat the oven to 350F. Prepare the Chai Concentrate by adding the Loose Leaf Tea and Water to a small pot and bringing to a boil. Remove from the heat, cover, and let sit for 5 minutes. Strain the tea leaves from the liquid.
2 While the tea is steeping, combine the Oat Flour, Baking Powder, and Salt in a large bowl, stirring well.
3 Add the Chai Concentrate, Dates, Pumpkin Puree, Almond Butter, Vanilla Extract, and Chia Seeds to a blender, processing until a thick even paste has formed.
4 Next, add the blended wet ingredients to the dry ingredients and stir well, until a thick dough forms. Press this dough into a greased or lined 9x9" pan, then sprinkle with Pumpkin Seeds.
5 Bake the Blondies for 28-30 minutes, or until an inserted toothpick comes out cleanly. Let sit in the pan for 5 minutes, then transfer onto a baking rack and let cool completely before slicing.
6 Store any leftovers at room temperature for up to 5 days.