Fire up some smiles this week with a fall deal with that lets everybody get in on the pumpkin spice motion. Plant primarily based and refined sugar free, these Vegan, Gluten-Free Pumpkin Spice Brownies are a wholesome deal with you may be ok with consuming. Filled with filling fiber from the oats, flax, and pumpkin, plus an added increase of inulin from the coconut sugar, they’re not simply scrumptious, they’re nutritious. The A, C, and E nutritional vitamins in pumpkin strengthen your immune system and assist it to struggle infections and viruses. Extra good causes so as to add a shot of pumpkin to your meals.

I made the recipe precisely as follows, however used peanut butter rather than the almond butter to make this nut allergy pleasant. You can additionally use sunbutter or tahini if peanuts are an issue. Use any non-dairy milk you want, akin to almond, oat, rice or soy. I used coconut milk, once more, due to allergy symptoms. For those who don’t have pumpkin pie spice, you need to use cinnamon plus a little bit little bit of floor ginger, cloves, and nutmeg, and a touch of allspice when you’ve got it. Make the oat flour out of your pantry staple rolled oats. Pulse them in your blender till you may have a flour-like powder, then measure out the amount you want. Can’t wait to strive your brownies? Be happy to style take a look at the batter. No eggs or flour, so it’s secure.

Moist, cakey, and satisfyingly candy, the chocolate is predicted, however the pumpkin and spice make these much more good. Make some and plan to make some extra. They’re excellent for snacks, dessert, lunch treats and even breakfast. When you’re baking, give your spices a as soon as over. It’s an ideal time to toss something that’s previous and restock something you want for baking season.

Vegan Gluten-Free Pumpkin Swirl Brownies

Flax eggs

  • 2 Tablespoons floor flax
  • 5 Tablespoons water


  • 1/2 cup coconut sugar
  • 2 Tablespoons maple syrup
  • 1/2 cup canned pumpkin purée (not pumpkin pie combine)
  • 1/2 cup almond butter
  • 1/4 cup coconut oil
  • 1/4 cup plant milk
  • 1 teaspoon vanilla extract


  • 1 1/2 cups oat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • 1/3 cup cacao
  • chocolate chips (elective)

Make flax eggs: mix floor flax and water in a small bowl and blend collectively. Switch tp fridge and let sit for 10 – half-hour.

Preheat oven to 350º F. Mix coconut sugar, maple syrup, pumpkin purée, almond (or different nut or seed) butter, coconut oil, milk, and vanilla extract in a medium bowl and blend collectively. In a small bowl, mix oat flour, baking powder and pumpkin pie spice; stir collectively. Add dry substances to moist and blend. Add in flax eggs and blend till completely mixed.

Measure out a scant 1/2 cup batter and put aside. Add cacao to remaining batter in bowl and blend till mixed. Pour batter into an 8×8 greased baking dish. Spoon the reserved batter on high and frivolously swirl into the chocolate batter. Bake 23-27 minutes. Scatter chocolate chips over nonetheless heat brownies. Let cool quarter-hour earlier than slicing.

– recipe by Kristi Roeder,

Donna Ferguson

Donna Ferguson

I like to cook dinner, backyard, and write about all of the issues in Vancouver and the Northwest that make life so nice.

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