chocolate pumpkin quinoa brownies
vegan and gluten-free
It’s finally Spring! Seems an odd time to be featuring pumpkin in this brownie recipe, however, I love pumpkin and I hope you do too. I always have cans of organic pumpkin puree in my pantry. I add it to the cookies I make for my Jack Russels, (they love the cookies and drvour them to the point where I’m making them on a weekly basis!) and I love to add it to my smoothies because it’s packed with vitamin C and fiber. It also contains vitamin E, folate, magnesium, phosphorus, potassium, manganese and copper.
1/2 cup pumpkin puree (I used canned)
1/2 cup vegan chocolate chips
1/3 cup coconut sugar
1⁄3 cup coconut milk beverage or your favourite non-dairy milk
3 tbsp coconut oil
1 tsp maple syrup
1 tsp vanilla
1 cup cooked quinoa, prepared a/p package directions
1⁄2 cup gluten-free flour blend
1⁄4 cup rolled oats
4 tbsp ground flax
3 tbsp cocoa powder
1 tsp baking powder
Pinch of salt
Tip: I cooked my quinoa while preparing everything else. When my quinoa was ready, I added the 3 tbsp coconut oil and stirred till the coconut oil melted. Once cool, I added this to the wet ingredients.
Preheat oven to 375 degrees
In a medium-size bowl, add the coconut milk to the pumpkin puree and mix until well incorporated.
Add the chocolate chips, coconut sugar, maple syrup, vanilla and quinoa/coconut oil mixture.
In another medium-size bowl, add the flour blend, rolled outs, ground flax, cocoa powder, baking powder and pinch of salt.
Add the dry ingredients to the wet ingredients and mix to incorporate.
Grease a 9″ x 9″ baking pan with coconut oil and line the bottom with greased parchment paper.
Pour in the brownie mixture and bake for 30 minutes.
A toothpick inserted in the centre should come out clean.