Vegan pumpkin brownie
1 hour 20 min
Vegan pumpkin brownie - the best autumn recipe ever. Serve with vegan coconut whipped cream or with pumpkin seeds.
1 person made this
Ingredients
Serves: 8
- For the pumpkin swirl
- 180g pumpkin puree
- 20g coconut oil
- 3 tablespoons orange juice
- 1 pinch ground nutmeg
- 1 pinch ground cinnamon
- For the brownie
- 3 tablespoons flaxseed meal
- 5 tablespoons hot water
- 100g almond flour
- 70g coconut oil
- 1 egg
- 1 tablespoon vanilla extract (or seeds from 1 vanilla pod)
- 70g caster sugar
- 3 tablespoons orange juice
- 100g dark chocolate, melted
- 50g chopped pecans
- 1 teaspoon baking powder
- 1 pinch salt
- 1 pinch ground pepper
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4 and grease 23cm (9 in) tin.
- Blend all the pumpkin swirl ingredients in your blender until smooth and transfer to a big bowl. Keep in the fridge.
- In a small bowl combine the flaxseed and hot water. Stir and leave to soak for a few minutes.
- Mix the almond flour, coconut oil, soaked flax, egg, vanilla extract, sugar and orange juice in a blender. Add the melted chocolate and stir in along with the chopped pecans, baking powder, salt and pepper. Take your pumpkin swirl mixture out from the fridge.
- Spread the brownie mixture out in your prepared tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the mixture and cut through the pumpkin swirl. You can make it pretty and try to create marbled look.
- Bake for 50 minutes, after 30 min cover the tin with kitchen foil. Let it cool down prior to slicing and serving. Store in the fridge.
For the pumpkin swirl:
For the brownie:
See it on my blog
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