Name: Chocolate Pumpkin Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 ½ cups rolled oats (ground into flour); ½ cup cacao powder; ¼ cup unrefined brown sugar; 1 tsp baking powder; ½ tsp baking soda; Pinch of salt; 1 Tbsp ground flax seeds + 3 Tbsp of water; ½ cup non-dairy milk; ½ cup pitted and chopped dates; 1 cup cooked pumpkin; ¼ cup molasses

By Sonia Ramos García

(6)

These chocolate pumpkin brownies are moist and delicious, gluten-free, nut-free and soy-free.

Prep: 20 mins Cook: 35 mins Total: 55 mins Yield: 12 small brownies

Nut Free Soy Free

Ingredients

Dry Ingredients

1 ½ cups rolled oats (ground into flour)
½ cup cacao powder
¼ cup unrefined brown sugar
1 tsp baking powder
½ tsp baking soda
Pinch of salt

Wet Ingredients

1 Tbsp ground flax seeds + 3 Tbsp of water
½ cup non-dairy milk
½ cup pitted and chopped dates
1 cup cooked pumpkin
¼ cup molasses

Instructions

1. Preheat oven to 350 degrees F (180°C).
2. Mix 1 Tbsp of ground flax seeds with 3 Tbsp of water and put it in the fridge.
3. In a large bowl, combine all the dry ingredients and set aside.
4. Add all wet ingredients (except the flax-water mixture) to a food processor and blend until smooth.
5. Add the wet ingredients to the larger bowl with the dry ingredients. Add the flax-water mixture too and stir until just combined. Do not over-mix.
6. Cover a 8x4in baking dish with parchment paper and pour the batter. Carefully, spread it evenly but do not press it tight.
7. Bake at 350 degrees F for 35 minutes.
8. Let it cool completely before slicing.