Pumpkin Time!
I moved this week, so last week I wanted to
have one more crack at baking in order to get rid of a random 1.5 cups worth of
garbanzo flour, tiny bit of oil, half can of cocoa powder, a packet of gelatin,
and a lonely can of pureed organic pumpkin I had kickin' it in the kitchen.
So I jumped on the pumpkin bandwagon and tried out this recipe of
my own invention to use up these baking odds and ends. So be flexible with this recipe. No need to go out and buy No Sugar
Added Nesquik syrup—I just didn’t want to end up throwing away an entirely full bottle of it before I
moved. (My mom bought it…I really
don’t know why…but at least a squirt of it finally got used!)
Maple syrup could nicely replace the honey. Cornstarch or tapioca could also
probably substitute for the gelatin powder.
This recipe is good because it uses a WHOLE can of
pumpkin. I had a can in my
cupboard, and every recipe I saw online only uses like half a cup of pumpkin
puree…and I wasn’t going to be able to use any remainder before I moved, so I
slopped in the entire can.
Made in one 9x9 square baking dish.
Brownie
Base
1 c pumpkin
1/3 c honey
2 t vanilla
¼ c melted coconut oil or other oil
1.5 c garbanzo or other flour
½ c cocoa
½ t sea salt
1 t baking soda
1/3 packet gelatin
½ c mini chocolate chips (optional)
Generous squirt of chocolate syrup (optional)
*Taste the batter!
There’s no eggs or anything, so you’re safe. I prefer my sweets not that sweet. But if you think yours needs a little more sweetness, by all
means, add some more honey, maple syrup, agave, etc. Personally, I find that people don’t miss when you knock a
half cup of sugar or MORE from a standard dessert recipe!
*You could use this brownie base for really any swirled
brownie. Instead of a little
pumpkin layer on top, you could top the brownie batter with sweetened cream
cheese, caramel, and so forth. The
pumpkin in the brownie mix is not so overpowering as to demand a matching
pumpkin topping.
Pumpkin Top
Layer
1c pumpkin
2/3 packet gelatin
1 t vanilla
¼ c honey
1/3 c plain or vanilla kefir
2 t cinnamon, 1t ground ginger, dash or cloves and nutmeg
Directions:
·
Grease 9x9 dish, preheat oven to 350
·
Start with Brownie layer: blend wet ingredients
together
·
Sift in dry brownie ingredients and combine
·
Pour into pan and smooth the surface
·
Combine all ingredients for the Pumpkin layer until
smooth
·
Spoon Pumpkin layer over top of brownie layer
·
Swirl it around a bit, if you want
·
Bake at 350 until toothpick comes out clean of
Brownie—the Pumpkin part will still be moist, even when it is done
·
Allow to cool
·
Cut into squares and refrigerate for at least an
hour
