pumpkin almond butter {brownies}

yep, that’s right, another chocolate post.

but who can refuse an ooey-gooey-cakey-brownie??

photo-6

…especially when it’s essentially guilt-free, with no refined sugar, and some added nutrients from a little pumpkin and almond butter?

i’d tried civilized caveman’s recipe for blueberry banana brownies a few ways, never with the blueberries simply because dried blueberries are not something i keep on hand:
1) just as he prescribes, minus blueberries = i found the banana flavor a little too strong for my taste, but that probably just means my banana was a bit too overripe
2) sub sweet potato for banana = tasty but slightly dry
3) sub canned pumpkin for banana = BINGO.

*but first, let’s talk chocolate chips. you may remember that i posted a homemade chocolate chips recipe a few weeks back. i stand by this recipe, but when it came time to make these brownies, i discovered i had no coconut oil, so i was in a state of panic for about…half a minute. then i came across this recipe, which calls for palm oil shortening rather than coconut oil. the only change i made to the recipe is that i used only maple syrup (no stevia) to sweeten the chips. they came out slightly bitter, but i sort of prefer them that way. if you prefer sweeter chips and would like to try this recipe with no stevia, i’d suggest adding up to 1/4 cup more sweetener (maple syrup, honey, etc..). p.s. this recipe makes a lot more chocolate chips than mine, which is a nice bonus.

once you have your chocolate chips set and your egg substitute (i used ener-g egg replacer) ready, this pumpkin brownie recipe is really quick and easy:

{ingredients}
1 cup almond butter (i prefer justin’s)
1 ener-g egg
1/2 cup maple syrup
1/2 tablespoon vanilla extract
1/4 cup cocoa powder
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 cup homemade chocolate chips (see *note above)
1/3 cup canned organic pumpkin

beat the almond butter on high with a hand mixer til it gets a nice smooth, lighter consistency than when you started, about 2-3 minutes. add your “egg,” syrup, vanilla, and continue to mix. slowly add cocoa powder, then salt and baking soda, and mix til all ingredients are incorporated. stir the chocolate chips and pumpkin in by hand, then pour into an 8×8 greased glass baking dish, and bake at 325 degrees for 30-40 minutes.

the pumpkin flavor is very subtle, but present enough to appreciate that cozy fall/winter flavor it provides. the chocolate and almond flavors really star here, and we know that’s not a bad thing.

stay tuned to hear about the successes and failures of my christmas day brunch.

the intended menu:
pigs in a blanket (gluten-free of course)
gluten free, refined sugar-free pumpkin cinnamon rolls
apple chicken sausage
coconut fruit salad

happy holidays to you and yours!

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One thought on “pumpkin almond butter {brownies}

  1. […] i stuck to the menu i’d mentioned in my previous post: […]

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