It’s the end of October which means that it is officially pumpkin season! We love pumpkin and today we can give you our own super delish recipe for pumpkin brownies – which is also gluten-free. These brownies are for all those people who do not like chocolate (yes they do exist and one of them is on our team) and are quite fed up with the world’s obsession with it. Best enjoyed with a nice cup of tea and a blanket!!

Preparation

2h

Portions

8

Difficulty

2

Ingredients

  • 3 kg pumpkin

  • ¼ cup (liquid) coconut oil

  • 2 eggs

  • 1/3 cup unsweetened coconut milk

  • 1 cup coconut sugar

  • 2 cups gluten- free oat flour

  • 1 teaspoon baking powder

  • ¼ teaspoon nutmeg

  • 1 teaspoon cinnamon

Method

  • Peel the pumpkin using a peeler, remove the seeds with a spoon and dice it into cubes.

  • Spread the pumpkin cubes out on an oven tray and bake until soft (around 60 minutes, at 165 ˚ C fan, depending on the oven)

  • Allow the pumpkin to cool before continuing with the mixing.

  • Preheat the οven to 350˚ C fan and line a dish with baking sheet.

  • In a large bowl, blend together the pumpkin, coconut oil, eggs, milk and coconut sugar until the mixture becomes creamy.

  • Then, add the flour, baking powder, spices and mix until smooth.

  • Pour the mixture into the dish and bake for 50-60minutes (or until the knife comes out clean when you stick it in the centre!), will vary depending on the oven.

  • Allow to cool and cut the brownies into squares.

TOP TIPS

  • Store the brownies in an airtight container in the fridge for up to a week.
  • Yes, you can add some chocolate drops in the mix if you like!

More from Margo