Sunday, 23 October 2016

EASY PUMPKIN BROWNIES | Vegan + Gluten-Free






My friends, ’tis fall again. And that means I absolutely must share with your another pumpkin recipe. Last year, I showed you how to make a No Bake Vegan Pumpkin Pie which so many of you have recreated. Today, I have for you another easy dessert recipe using pumpkin – my Pumpkin Brownies. They are oh-so-good and absolutely guilt-free.

I use a combination of brown rice and almond flour for this recipe as it creates a really lovely, moist texture which my whole family enjoys. If you don’t have brown rice flour, you can substitute it with oat flour, buckwheat flour or spelt flour (spelt does contain gluten though!).

Although this recipe is super simple, there are a few points I want to highlight. Because everyone’s ovens are different, your baking time may vary. The important thing to do is to bake the brownies until you insert a toothpick or a fork and it comes out dry. I usually start checking mine after 20 minutes of baking.

Easy Pumpkin Brownies

Another tip I can give you is to let the brownies cool down after taking them out of the oven for at least 15 minutes. They need that time to properly set. I know when making desserts it could be difficult to be patient, but this step is really necessary to achieve the best results. Plus, it gives you the time to prepare the chocolate sauce.
Easy Pumpkin Brownies
Speaking of the chocolate sauce. Like it’s so good. I could eat an entire bowl of it. So use it at your own risk.


Easy Pumpkin Brownies | VEGAN + GF
 
Prep time
Cook time
Total time
 
Author:
Serves: 16 squares
Ingredients
  • 1 cup pumpkin puree
  • 1 cup dates
  • 2-3 tbsp maple syrup
  • ¾ cup brown rice flour (oat or buckwheat flours will work too)
  • 1 cup almond flour
  • ½ cacao/cocoa powder
  • ½ tsp vanilla
  • pinch of salt
Chocolate Sauce
  • 3 tbsp melted coconut oil
  • 3 tbsp cacao/cocoa powder
  • 2 tbsp maple syrup
Directions
  1. Preheat oven to 175C/350F and line a square 9x9 baking dish with parchment paper.
  2. Pit and soak dates in hot water for 5-10 minutes depending on their hardness.
  3. Combine pumpkin puree and soaked dates in a food processor and blend for 1 minute and 30 seconds.
  4. Add maple syrup and vanilla to the pumpkin mixture and blend for another 30 seconds.
  5. In a large bowl, combine all of the dry ingredients and whisk.
  6. Add the pumpkin mixture to the dry ingredients and stir well.
  7. Evenly spread the mixture in the baking dish and bake for 20-25 minutes until an inserted toothpick or fork comes out dry.
  8. Take the brownies out of the oven and let cool for at least 15 minutes (DO NOT skip this step).
  9. After the brownies have set, cut into small squares and dust with extra cacao powder if desired.
  10. Serve immediately drizzled with chocolate sauce or store in the fridge in an airtight container for up to 1 week.
Chocolate Sauce
  1. Combine all ingredients in small bowl and whisk.
  2. Use right away.



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