Pumpkin Brownies
It’s that time of year again, actually my favourite time of year (although I think I say that about every season haha). The leaves are changing colour to beautiful golden hues and it’s perfectly acceptable to snuggle up on the sofa in a cosy jumper with a blanket and a mug of warming hot chocolate.
It’s also pumpkin season. And what better way to mark the occasion than by baking some yummy, healthy pumpkin brownies.
They taste gooey and sweet and hit the spot when you’re wanting something indulgent but still healthy. And you would never know that they are made with pumpkin and sweet potato. They are plant based, gluten-free, they don’t have any refined sugars, and they are at least one of your five-a-day (more if you eat the whole tray haha).
Ingredients
1 can of pure pumpkin puree (475g), or an equivalent amount if using fresh pumpkin, peeled and chopped
125g sweet potato (about 1 small-medium potato), peeled and chopped
14 medjool dates, pitted and soaked in boiling water to cover
80g ground almonds
100g brown rice flour
6 tablespoons of raw cacao powder
6 tablespoons of maple syrup
pinch of salt
Method
Line a baking dish with grease-proof paper. Pre-heat the oven to 180 degrees C (160 fan).
De-stone the dates and place in a bowl with boiling water to cover. Peel and chop the sweet potatoes (and the fresh pumpkin if not using canned) and put in a steamer for about 15-20 mins until soft.
Once soft, add to a food processor with the drained dates and the canned pumpkin. Blend together until they form a smooth, creamy consistency.
In a large mixing bowl, add the ground almonds, brown rice flour, cacao powder and salt and combine with a wooden spoon. Next, add the maple syrup and the pumpkin, sweet potato and date mixture. Stir together well, or use a hand mixer to make sure everything is combined together to form a smooth batter.
Place the mixture in the lined baking dish and smooth down evenly. Bake in the middle of the oven for about 20-25 minutes. The top should become firm. Test with a knife - the knife should come out dry. Once ready, take out and leave to cool for 10 minutes. It’s important that you give them a chance to cool and mesh together.
Once cooled, you can cut into bitesize pieces. Put in mouth, and eat. Yum!
These keep in an airtight container for about 4 days. Or you can freeze them on the day of making and take out a piece whenever you fancy a sweet, healthy treat. These are definitely more of a fudgy/gooey consistency than traditional brownies, so if you want them to have that crunchy top, once cooked, pop them under the grill for a few minutes to crisp up.
The finished product
Let me know in the comments below if you try these out and what you think of them.
L xx