Chocolate Pumpkin Brownies
These chocolate pumpkin brownies are moist and delicious, gluten-free, nut-free and soy-free.
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Yield: 12 small brownies
What You'll Need
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
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How to Make It
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.
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