Pumpkin brownies - vegan, gluten-free and oil-free
Author: Annelina Waller
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
These pumpkin brownies are perfect when you need something quick & easy. They taste super chocolaty and have an incredibly moist texture. You can eat the brownies as a dessert, a sweet breakfast, or in the afternoon with friends. Because your loved ones will love to taste them too. But maybe you'd rather not tell them that they contain pumpkin until after you've tasted them.
  • Dry ingredients:
  • 200 g pumpkin, diced and raw
  • 100 g oat flour (oat flakes ground in a blender)
  • 70 g walnuts, ground
  • 40 g cocoa powder
  • 2 tsp flaxseed
  • ½ tsp baking soda/baking powder
  • pinch of salt
  • Moist ingredients:
  • 250 g soft dates
  • 250 ml vegetable milk
  • 2 tsp lemon juice or apple cider vinegar
  1. Preheat the oven (circulating air) to 180 °C.
  2. Put the pumpkin and dates in a high-powered blender. If you don't have a powerful blender, soak the dates in the vegetable milk for about 1 hour beforehand (overnight would be better). After that, they can be blended very easily.
  3. Now add the walnuts to the blender.
  4. Now mix everything well together.
  5. Add oat flour, cocoa powder, flax seeds, lemon juice or apple cider vinegar, plant milk, baking powder or baking soda, and a pinch of salt to the blender.
  6. Blend until smooth and creamy.
  7. Transfer the brownie batter to a cake pan lined with parchment paper.
  8. Bake the brownies for about 30 minutes at 200 °C top/bottom heat.
  9. Let it cool and enjoy.
  10. Enjoy your meal!
Calories: 166,6 Fat: 5,7 Protein: 3,3
Baking pan: 20 by 20.

You can also use other nuts, such as ground almonds.

Store the remaining brownies in the refrigerator. This will make them last longer.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-brownies/