Gooey, moist, rich chocolate, gluten free brownies made even healthier with the addition of pumpkin purée – who would have thought? The addition of pumpkin not only gives it a really nice fudgey texture but provides you with lots of vitamins, minerals and antioxidants (packed with vitamin A & C.)
No white flour in sight either, these brownies are made with homemade oat flour. Oats contain manganese, selenium, phosphorus, magnesium and zinc. They are also rich in a caretenoids, tocols (vitamin E) and flavonoids. They are full of complex carbohydrates, soluble and insoluble fibre which helps slow the absorption of sugar.
These really are guilt free, glorious brownies!
Dairy free and Gluten free – Makes about 12-16 brownies
- 120 grams Oats or Oat flour
- 200 grams pumpkin puree
- 3 medium eggs
- 100 grams honey
- 50 grams cacao, sifted
- 4 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 1 tsp baking powder
- A pinch of Himalayan salt salt
- Preheat the oven to 180 degrees
- Line a small square baking tray with baking paper
- Place the oats in a nutribullet or a blender and blitz up to make a flour, place the oats in a large mixing bowl with the rest of the dry ingredients, the melted coconut oil, vanilla extract and pumpkin puree.
- In a separate bowl, lightly beat the 3 eggs with a hand beater. Next lightly fold the eggs into the oat mixture. Make sure all the ingredients have been mixed through and that there are no lumps.
- Bake in the pre-heated oven for about 15 minutes or until cooked through. You want them to still be slightly gooey and moist inside!
- Allow the brownies to cool before slicing.
Note – If you want an additional crunch you could always add roasted hazelnuts or almonds into the mix before baking! Give it a go and let me know what you think.