Pumpkin-walnut brownies

Pumpkin is one of those foods that you can use for a lot of different things. You can cut the pumpkin in large pieces, bake it for 30 minutes or less and easily scrape the pumpkin puree off the peel. If you have more than you can use, just freeze it. I personally like to keep bags of pumpkin puree in the freezer for a quick cake, muffins, pie, bread or whatever I feel like making on a random day. Adding pumpkin to baked goods provides a moist and soft texture to your recipes. And then it’s good for you! What’s not to love?

Ingredients: (makes about 10-12 brownies)

1 cup almond flour

1 cup of oat/spelt flour

2 cups pumpkin puree

20 pitted dates

1/2 cup / 1 deciliter of water

1/4 cup / 1/2 deciliter of strong coffee

2 tbsp of agave (or honey)

5 tbsp raw cacao or cocoa powder

2 tsp baking powder

A pinch of salt

1/2 tsp vanilla bean powder

1 1/2 tbsp psyllium husk

1 cup of chopped walnuts

70 grams of dark (70%) chocolate

Directions:

Mix all the dry ingredients in a bowl and set aside. Add the dates to a blender with thewater and coffee. Blend until you have a smooth paste. Mix with the pumpkin and honey and then with the dry ingredients. Add to a cake tray either greased with coconut oil or covered with parchment paper and bake for at least 30 minutes at 325 F / 170 C. Let the brownies cool off before cutting into squares. Sprinkle with some raw cacao and serve!

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