Oh my…these fudge blondies are by far a favorite of ours!   I’ve used these nut-free treats for playdates, social gatherings and birthdays.  They are even often praised by those not on special diets! The pumpkin seed base provides a good source of the much needed, magnesium.  Magnesium protects against glutamate damage, sits on the NMDA glutamate receptor, calms cells, helps to raise GABA, improves motility and can help to resolve many common health issues. Saying it is hugely important for our children, is an understatement.  Heads up, these treats are extremely fudgy and may require a spoon to eat! This recipe was inspired by the wonderful, Laura Lea, with Laura Lea Balanced.  Many of her recipes can easily be adapted to be REID compliant with a few tweaks.  


½ c. Raw Pumpkin Seeds Amazon link for Go Raw Pumpkin Seeds, Thrive Market link for Pumpkin Seeds (these are actually a better option)

14 oz. or 1 ¾ c.  Garbanzo Beans (if using dried-soaked, rinsed, drained) Thrive Market Link for Prepared Organic Garbanzo Beans

¾ c. Pure Maple Syrup or Raw Agave Nectar Amazon link for Maple Syrup, Thrive Market Link for Maple Syrup (note honey will not work here)

1 ½ tsp. Baking Soda Amazon link for Bob’s Red Mill Baking Soda, Thrive Market link for Bob’s Red Mill Baking Soda

2 tsp. Lemon Juice (fresh)

½ Whole Vanilla Bean or 1/2 tsp. Homemade* Vanilla Extract Amazon link for Tahitian Vanilla Beans

½ c. Clean Chocolate  Amazon link for Enjoy Life Chocolate Morsels, Thrive Market link for Enjoy Life Chocolate Morsels

½ tsp.  Himalayan Salt or Sea Salt


Preheat oven to 350. If using dried garbanzo beans, soak for 4-8 hours, rinse and drain. Place raw pumpkin seeds in food processor equipped with “S” blade and process until very fine or smooth (similar to a coarse nut butter consistency).  Remove lid and add tender rinsed and drained garbanzo beans, maple syrup/agave nectar, lemon juice, vanilla and baking soda. If using unsalted pumpkin seeds, add a pinch more salt.  Replace top and process for 2-3 min until completely smooth.  If you use a whole vanilla bean, process until bean is unrecognizable and fully incorporated. Remove top and gently stir in chocolate chips with a large spoon.  Pour batter into a parchment lined 8×8 pan and bake for 40-50 minutes or until center runs relatively clear (again, these will be fudgy). Overcooking will significantly change the flavor. Store any leftovers in the refrigerator or freeze for a future date.


While there is some glutamate risk with chocolate in general, these the Enjoy Life Chips (In the red bag) or chopped Hu Chocolate  Bars are some cleaner options out there and may be used if tolerated. We did not tolerate chocolate originally, but are fortunate enough that we can consume it now (in moderation) without any reaction. It can also be high in histamine, oxalate and salicylate.