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Pumpkin Brownies
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Healthy (1888) Dessert (1081) Gluten Free (672) Chocolate (537) Cake (270) Pumpkin (119) Treats (84) Beetroot (41) Brownies (33)
Not your average kind of brownie, these gluten free treats also sneak in some of your five a day. You can serve them straight from the oven as a gooey dessert with cream, or let them cool as a squidgy snack.
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Makes: 9 servings
300g pumpkin
200g pitted dates
100g beetroot
100g ground almonds
50g porridge oats
60g pumpkin seeds
6 tbsp cocoa powder
6 tbsp agave nectar
2 tbsp coconut oil
Method
Chop pumpkin, and removed pith and seeds.
Peel and chop beetroot, then steam over hot water with pumpkin for ten minutes or until until soft.
Puree the pumpkin, beetroot, and dates in a food processor.
Pat the pumpkin seeds dry and then toast under the grill for 2 - 5 minutes.
Pre-heat oven to 180 ༠C/ 160 ༠C fan/ 375 ༠F/ 5 Gas.
Melt together 1 tablespoon coconut oil, 4 tablespoons cocoa powder, and 5 ⅔ tablespoons agave nectar.
Stir in the oats, ground almonds, and half the pumpkin seeds, and then stir into the pumpkin puree mixture.
Pour the mixture into a square baking tray and bake in the oven for half an hour.
Melt the remaining coconut oil, cocoa powder, and agave nectar, stir in the remaining pumpkin seeds, and drizzle over the brownies.
Categories
#Brownies
#Cake
#Chocolate
#Pumpkin
#Beetroot
#Gluten Free
#Healthy
#Treats
#Dessert
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