Pumpkin Chocolate Brownie
One cool thing about this season is all the things you can do with pumpkin. Besides carving them for Halloween, roasting the seeds, making soups, you can use them in baking. The lazy way (but still healthy) is to buy the canned pumpkin puree.
As usual, it is always better to get it organic. Make sure you do not get the pumkin pie mix but the puree
- 2 cups gluten free flour or oat flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/4 tsp pumpkin spice mix
- 1 large apple
- 1/2 cup coconut sugar
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 2 Tbsp coconut oil
- 2 Tbsp maple syrup (optional)
- 1/3 cup vegan chocolate chips
- 2 Tbsp hemp seeds (optional)
- Preheat oven to 350 degres F.
- Oil a 8×8 square pan
- In a medium bowl, mix the dry ingredients together: flour, baking powder, baking soda, spices and salt
- Blend the apple to make 1/2 cup apple sauce
- In a large bowl, mix the wet ingredients together: pumpkin puree, sugar, applesauce, vanilla extract and coconut oil/ Once smooth, taste if it s sweet enough. You can add some maple syrup to make it sweeter
- Add the dry ingredients into the large bowl and stir until well combined
- Fold in the chocolate chips, pour the batter into the pan and sprinkle hemp seeds and more chocolate chips if desired
- Bake for 25 minutes and let cool at least 15 minutes before eating.
- You can keep it for at least 5 days in a plastic container or around a week/week and a half if in the fridge. It will never last that long though!