Why I love these!
They have no refined sugar and are gluten free when you use gluten free oat flour. By using oats as the base along with pureed pumpkin, is makes these little beauties low GI, meaning they will give you sustained energy seeing you through to the next meal. They also hit the sweet cravings (with or without the optional chocolate).
Makes 16 squares
1/2 cup unsweetened cocoa powder
2 tablespoons of raw cacao powder
1 cup oat flour (whole oats blended to a powder) or plain flour
3 Scoops (approx 75g) chocolate protein powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup rice malt syrup
1 ¼ cups cooked pureed pumpkin
3 tablespoons coconut oil
4 tablespoons almond milk
2 teaspoons vanilla paste (or extract)
2 egg whites
1/3 cup chopped dark chocolate (optional)
Choc chips to decorate (optional)
1. Pre-heat oven to 165 deg Celsius
2. Mix dry ingredients well then make a well in the centre ready for the wet ingredients
3. Add the wet ingredients including the 1/3 cup of dark choc to the dry ingredients and mix well
4. Pour mixture into a lined 20 x 20 cm brownie pan or individual cupcake pans; decorate with optional choc chips if using them
5. Bake for 15 minutes if using an individual cupcake tin or bake for 35 minutes if baking a whole slice tin. Use a skewer to test brownies are cooked.
6. Remove from the oven and let cool for 5 minutes before cooling them on a wire rack. Cut into 16 squares when cooled.
7. Store in an airtight container and refrigerate for 7 days / Freeze for 2 months
Vegan: omit egg whites and optional chocolate – brownies will be slightly denser but still yummy!
Dessert for breakfast? No probs ~ Eat 1 warmed up brownie topped with 100g of Chobani 0% Plain Greek yoghurt and 1/2 cup of berries, add a swirl of rice malt syrup! Heaven.