Makes 1 large tray of brownies
- ½ cup rolled oats, ground into a flour (or use oat flour)
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon freshly ground nutmeg
- 4 tablespoons cacao powder
- ¾ cup coconut flour
- ½ cup coconut sugar
- 3 tablespoons coconut oil, melted
- 3 cups pumpkin puree
- ½ cup maple syrup
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Preheat oven to 350° F and line a baking dish with parchment paper. In a large bowl combine all dry ingredients: oat flour, baking soda, sea salt, pumpkin pie spice, cacao powder, coconut flour, and coconut sugar. Stir well to combine. Add in all wet ingredients: coconut oil, pumpkin puree, maple syrup, almond milk, and vanilla extract. Stir well to incorporate all ingredients together. Brownie batter will be thick, cakey, and a bit spongy – this is good!
Evenly spread brownie batter into lined baking tray. Bake for 35-45 minutes, or until a toothpick or knife inserted into the center of the brownies comes out clean. Remove brownies from oven and let sit for 45-60 minutes to cool completely before cutting. Or dig in after 30 minutes and enjoy warm, gooey brownies.
Store cut brownies in an airtight container in the refrigerator for 4-5 days. These brownies are absolutely dreamy with coconut cream, cashew cream, coconut ice cream, or even pumpkin ice cream. Yum!
Credits : VeguKate