Archive for May, 2013

Pumpkin Brownies

Friday, May 3rd, 2013

These brownies evolved because I’ve been trying recipes with hemp hearts.  I found a starting recipe on the site Mum’s Best.  Ive tweaked their recipe to use pumpkin instead of applesauce and changes some of the flours.  These are delicious. They are a more cakelike brownie rather than chewy. Make sure you use pure canned pumpkin, not pumpkin pie filling.

Pumpkin Brownies

Gluten Free and Vegan

Can brownies really be nutritious?  You bet. These have a cakelike texture.  They keep and freeze well.

Makes an 8×8 square pan of brownies.

Ingredients Directions
Dry Ingredients:

½ cup (65g) No Rice Gluten Free  Flour Mix*

¼ cup (25g) finely ground sunflower seeds

¼ cup (35g) hemp hearts

1/3 cup (26g) raw cacao powder

3/4 cup coconut sugar or brown sugar

2 tsp psyllium husks

1 tsp baking soda

½ tsp salt

Heat oven to 350 and grease an 8×8 pan.

Combine all dry ingredients and mix thoroughly

Wet ingredients:

1 cup(200 g) canned pure pumpkin (this is ½ of 398ml can)( NOT pumpkin pie filling)

2 TBL coconut oil melted until liquid (or use butter)

2 TBL water

Add wet ingredients to dry and quickly mix together.  The batter will be dense, and you have to work fast because the soda activates right away.

Pour / scoop into prepared pan and level the batter mixture with a spoon or offset spatula.

Bake about 20 minutes until just done.  Like regular brownies they are best not overbaked.

*No Rice Gluten Free Flour Mix

This makes about 4 ½ cups,  more than needed for the recipe. I have found this to be a good general GF flour mix.  It works very well in pastry recipes.

1 cup garfava flour

½ cup amaranth flour

1 cup cornstarch

½ cup buckwheat flour

1 ½ cup arrowroot flour

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