FoodFreedom
with GAPS
Servings
12
GAPS Stage
Wholefoods
Cook Time
30 minutes
Difficulty
Easy
Peanut Butter and Pumpkin Brownies
Leftover veggies make a great base for baking. Roast pumpkin makes this brownie super moist, lower in sugar and packed with goodness.
Tags
Gluten FreeGrain FreeWholefoods
Ingredients
70g melted butter
100g roasted jap pumpkin
2 eggs
1/3 cup unsweetened almond milk
1 teaspoon vanilla extract
80g honey
100g peanut butter
170g almond or seed meal
40g cacao
1 tablespoon psyllium
1 teaspoon baking powder
1 teaspoon apple cider vinegar
pinch sea salt
Cooking Instructions
1
Preheat oven to 180°C and line a square cake tin with baking paper.
2
In a food processor, combine melted butter, eggs, roasted pumpkin, almond milk, vanilla extract, honey, peanut butter, almond or seed meal, cacao, baking powder, apple cider vinegar, and sea salt.
3
Blend gently until combined, scraping down the sides, then blend again for 1 minute until smooth.
4
Pour the mixture into the prepared tin and bake for 20 minutes or until just firm to the touch.
5
Allow to cool completely, then cut into 12 bars.
