Healthy Pumpkin Brownies
16th October 2014
It’s a little early to be thinking of halloween-style recipes, but we had a massive pumpkin in the garden in need of cooking!
Here’s our recipe for our healthier, refined-sugar-free take on pumpkin brownies… we like to think it’s one of our 5-a-day.
(Makes 16 large brownies… we eventually cut them into 32 average sized treats):
1 cup unsweetened cocoa
2 cups oat flour (or you can ground regular oats in the blender until flour-like in texture)
2 cups pumpkin
2 tbs honey
6 tbs oil
4 tbs milk
1 tsp bicarbonate of soda
1 cup crushed walnuts1 tbs cocoa nibs
1/2 tsp pink Himalayan salt
1. Preheat oven to 165 degrees Celsius (330 Fahrenheit). Cook the fresh, raw pumpkin with a small amount of water in a pan for around 20 minutes, or until soft. Drain.
2. Put dates in a pan with a small amount of water. On a low heat, mix and crush the dates with a wooden spoon until you have a syrup-like texture.
3. Mix together the flour, cocoa powder and bicarbonate of soda.
4. Add the drained pumpkin mixture, dates, honey, milk, oil and the majority of the walnuts. Mix well.
5. Line a deep baking pan with greaseproof paper and pour in the mixture, distributing evenly.
6. Once even, sprinkle the remaining walnuts, cocoa nibs and pink Himalayan salt over the surface.
7. Place in the over for 20-25 minutes. Leave to cool before cutting into squares.