If you have look at my healthy baking recipes you will probably have noticed how much I love chocolate. Brownies are probably my all time favourite cakes, there are so many flavour combinations you can add to them. This spiced pumpkin brownie recipe was my first attempt at baking with pumpkin and I was amazed at how tasty they are!
This brownie recipe is naturally gluten free, dairy free and refined sugar free. It doesn’t contain any dates like my other brownies so it is completely low fodmap and gut friendly. They are slightly lighter in colour than your average brownie as I didn’t want the richness of the cacao to overpowder the subtle spices. Raw cacao powder is high in antioxidants and a great mood booster so you definitely can’t feel guilty while eating these!
These brownies are so seasonal and comforting, you can’t get much more autumnal than pumpkin and warming spices! I have published this recipe on my blog just in time for Halloween so if you’re looking for some pumpkin based recipes I highly recommend this one!
INGREDIENTS:
200g pumpkin
100g coconut oil, melted
50g gluten free oat flour
30g vegan vanilla protein powder (or 25g extra oat flour & ½ tsp vanilla extract)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp grated nutmeg
50ml unsweetened almond milk
50ml maple (20ml more if you want them sweeter)
2 eggs
70g cacao powder
METHOD:
- Peel the pumpkin and cut into 2cm chunks then steam for 7-10 minutes until soft, leave to cool
- Preheat the oven to 170oc and line an 8×8 inch brownie tin with baking paper
- In a food processor combine everything except the cacao powder until a smooth batter is formed
- Separate 50g of the batter into a bowl for the topping
- Add the cacao powder to the processor and process again until combined
- Pour the batter into the lined brownie tin
- Drizzle little spoonfuls of the leftover pumpkin mixture on top of the brownie batter and swirl around using a knife or skewer to give the brownies a marble effect
- Bake in the over for 15 minutes until the mixture holds its shape but is still a bit soft
- Leave to cool completely before cutting into squares
