Pumpkin Brownies
Ingredients
Ingredients
- 100 g oat flour
- 50 g almond flour
- 100 g pumpkin pure
- 2 bananas
- 80 g dates
- 80 ml plant-based milk
- 40 g cocoa powder
- 30 g almond paste
- 40 g dark chocolate drops
- 2 tbsp maple syrup
- 1 tbsp linseed
- 1 tbsp water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch cinnamon + pumpkin spice
- 1 pinch salt
Ingredients for pumpkin swirl
- 100 g pumpkin puree
- 2 tbsp vegan cream cheese
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 pinch pumpkin spice
Instructions
Preparation
- Preheat the oven to 180 degrees.
- Put the linseed in a bowl with the water and set it aside.
- In a large bowl, mix the oat flour with the almond flour, cocoa powder, baking powder, cinnamon, pumpkin spice and a pinch of salt.
- Place the ripe bananas, pumpkin puree, dates, plant-based milk, apple cider vinegar, maple syrup, almond paste and vanilla extract in a blender. Mix this until smooth.
- Add the mixture from the blender to the bowl and blend until smooth.
- Then stir the dark chocolate drops through the batter.
- Line a baking tin with baking paper and pour in the brownie mixture.
- In a separate bowl, mix together the pumpkin puree, cream cheese, maple syrup, vanilla extract and pumpkin spice.
- Divide the pumpkin swirl over the brownie and go through it with a skewer to get a swirl pattern. Place in the oven for about 45 minutes.
- Let the brownie cool slightly before slicing it.
- Enjoy!
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