Why not use a healthy moist vegetable to not only help give your brownies a great texture but to increase the nutritional value. Brownies are known for being deliciously tasty but not known for being healthy. This recipe is so versatile, I have several versions to help with different food intolerances. So read on to see how you would make them.
Do you like pumpkin pie and brownies? I have both for you in this one delicious recipe! Pumpkin combined with a nut or seed butter gives you a lovely moist fudge texture but best of all, you turn a traditionally unhealthy recipe into a nutritionally dense one.
Like all orange pigmented vegetables, pumpkin is rich in beta carotene (vitamin A) and studies have shown pumpkin contains more vitamin A than carrots.
Pumpkin is sweet and this helps with reducing the amount of added sweetness needed for this recipe. I've use unprocessed honey but it can be substituted for 100% organic maple syrup. The mix of spices that you would find in a pumpkin pie recipe and the addition of raw cacao, with dark chocolate pieces, makes this brownie recipe truly unique. (see alternative version for cacao free)
I like to dust with cacao powder to serve for afternoon tea, or as a dessert, I add a dollop of a dairy free cream to individual pieces and decorate with a strawberry.
Spiced Pumpkin Brownies are already gluten, grain and dairy free but they can also be made nut free by replacing the almond butter with sunflower butter.
To make this recipe cacao and chocolate free, just omit both ingredients and bake a Spiced Pumpkin Slice, just as delicious, I love them both. Follow the same steps in the recipe, just skipping those two ingredients and keeping the same baking time.
I have also baked the Spiced Pumpkin Slice just omitting the raw cacao powder but leaving in the dark chocolate pieces, that was really delicious! One of my American friends is going to make that version for her families Fourth of July celebrations.
By Susan Joy