Low FODMAP Pumpkin Chocolate Brownies
Delicious brownies that can be made all year long.
Author: Larah Brook
Recipe type: Dessert
Ingredients
- 1 cup (85 g) almond flour
- ½ cup (50 g) raw cacao powder
- 1 cup (120 g) walnut pieces
- ½ cup (75 g) dark choc-chips
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 1 cup (250 g) roasted pumpkin (see below*)
- 3 large eggs
- ½ cup (160 g) maple syrup
- 1 tablespoon vanilla essence
Instructions
- Preheat the oven to 175 degrees C (350 F).
- Grease a brownies/baking pan.
- In a food processor or blender add almond flour, cacao powder, baking powder, pinch salt, roasted pumpkin, eggs, maple syrup, vanilla essence.
- Blend on high speed until all ingredients are well combined into a thick batter.
- Add walnut pieces and dark choc-chips to the batter and mix well with a spoon.
- Pour the batter evenly into the greased pan.
- Bake in the preheated oven for about 40-45 minutes.
- Let the brownies cool down in the pan.
- Cut into squares.
- Optional: Serve with thick lactose free cream, sprinkled with cinnamon powder.
- Enjoy it! If you can wait until the day after, the brownies will taste even better!
- *To roast the pumpkin, simply remove seeds and fibres from a quarter of a small pumpkin and bake (no need to cut it) on a baking tray, in the preheated oven (200 degrees C - 392 F) for about 50 minutes until the pumpkin is soft. Allow to cool and remove skin. Measure the quantity needed.
Nutrition Information
Serving size: 8
