October is upon us. The nights are getting darker, the weather cooler and halloween is around the corner. So we all know what time of year it is - pumpkin season!
These brownies I made on a whim, and they actually turned out incredible. Honestly, I can't believe how 'healthy' they are when they taste so damn good. Think >10g protein per serving and refined sugar, gluten-free?! Please try them out, and remember to share and tag me on instagram so I can see your creations :) @plant.steph !
Ingredients: (serves 8)
- 130g mashed steamed pumpkin (or from a can)
- 90g agave syrup (or sweetener of choice)
- 120g almond butter
- 2 scoops (60g) vegan chocolate protein powder
- 4tbsp (30g) raw cacao powder
- 1tsp baking powder
- cinnamon, ginger and nutmeg to taste
- 50g soy yoghurt
- 2tbsp unsweetened almond milk
1. Preheat oven to 170C. In a bowl mix together pumpkin, syrup and almond butter.
2. Mix in the remaining ingredients - adjusting the ratio of almond milk to form a nice sticky batter consistency.
3. Either pour mixture into a square tin or individual muffin moulds (I made round muffin brownies), and bake in the oven for around 30-40minutes.
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