Vegan Pumpkin Brownies

Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!


INGREDIENTS

  • 1 cup (100g) oat flour
  • 1 cup (80g) cacao powder (or cocoa powder)
  • 2/3 cup (105g) coconut sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 6oz unsweetened chocolate
  • 1 cup (240g) non-dairy milk
  • 3/4 cup (190g) pumpkin puree
  • 1 tsp vanilla extract

Pumpkin Swirl

  • 1/2 cup (125g) pumpkin puree
  • 1/2 cup (120g) non-dairy yogurt
  • 2 tbsp tapioca starch (or cornstarch/arrowroot starch)
  • 2 tbsp coconut sugar
  • 2 tsps pumpkin pie spice

INSTRUCTIONS

  • Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
  • Preheat the oven to 350F.
  • Prepare the flax eggs and set aside to gel.
  • Melt the chocolate
next instruction recipe in : www.feastingonfruit.com

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