Pumpkin in da house! So excited about pumpkin season! I have too many ideas how to use it and sadly not enough time. That is why my freezer is full of pumpkin puree so I can use it whenever I want (even when you won’t be able to find them in the shops). How smart! You should do the same thing!
I promised you more brownie recipes so there you go – time for vegan pumpkin brownie. Ready?
180g pumpkin puree
20g coconut oil
3 tbsp orange juice
pinch of nutmeg
pinch of cinnamon
3tbsp flax meal + 5 tbsp of hot water to make flax egg
100g almond meal
70g coconut oil
3 tbsp of orange juice
pinch of salt
pinch of pepper
100g melted dark chocolate
50g chopped pecans
1 tsp of baking powder
1 tbsp of vanilla extract or 1 vanilla pod
Preheat the oven to 180′ and oil 9inch tin.
Blend all the pumpkin swirl ingredients in your blender until smooth and transfer a pumpkin batter into a big bowl. Keep in the fridge.
Mix the almond meal, coconut oil, flax egg, vanilla extract, sugar and orange juice in a blender. Melt the chocolate and stir in, add chopped pecans and baking powder. Take your pumpkin batter out from the fridge.
Spread the brownie batter out in your tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the batter and cut through the pumpkin swirl. You can make it pretty and try to create marbled look (which is not easy) or make whatever you can and call it art 😉
Bake for 50 minutes, after 30 min cover the pan with kitchen foil. Let it cool down and keep it in the fridge.
serve with a scoop of vanilla ice cream, use vegan ice creams if you want to stick to vegan recipe
you can serve it with vegan coconut whipped cream which is delicious. You can find the recipe here
sprinkle the top with pumpkin seeds for healthier option
you can freeze your brownies and eat them whenever you feel like it
I LOVE Chocolate Brownie and I don’t trust people who don’t like it. I have a few recipes in my mind with healthier version of it. First one includes black beans and it is gluten free. Instead of regular flour I used almond meal. You can get it in every supermarket or just ground almonds in your blender.
This is what you need:
4 tbsp flax meal + 5 tbsp hot water (to make flax egg)
400g canned black beans
100g almond meal
5 dates (soaked if hard)
40g cocoa powder
80g coconut oil
pinch of salt
100g dark chocolate chips or 100 g chopped dark chocolate
30g chopped nuts
1 vanilla pod
1tsp of baking powder
handful of almond and coconut flakes to sprinkle
Preheat the oven to 180ºC. Grease a square baking tin (roughly 20cm) with a little oil, then line with greaseproof paper. Mix flax meal and water and leave it for 10 min.
Mix flax meal egg, almond meal, cocoa powder, dates, black beans, coconut oil, salt and sugar in a blender until smooth. Halve the vanilla pod lengthways, scrape out the seeds, then add them to the bowl. Stir in the chocolate chips, chopped nuts and baking powder and mix with the spoon. Sprinkle with coconut and almond flakes and flatten the top with a cake knife or your hands. Bake for 50 minutes in the oven, but cover it with kitchen foil after 30 min of baking. It will cook outside but still remains gooey in the middle. Leave it to cool down for half an hour and serve warm with a scoop of vanilla ice cream. Keep in the fridge. I prefer to eat the chocolate brownie straight from the fridge.
you can use any ground nuts instead of flour
you can freeze it for couple of months and take it out whenever you have sweet tooth
From time to time I participate in vegan baking classes to learn new things, improve my baking skills and also meet inspiring people. A week ago or so I went to Le Pain Quotidien classes at Borough Market. We made Seasonal Fruit Tart with Roasted Fig, Plum and Coconut Cream and Raw Vegan Chocolate Cake. These are treats you can make with any fruits you like. Remember to keep them in the fridge to stay fresh.
Few pictures from LPQ baking classes:
Chocolate cake is easy to make so I decided to give it a try and make one at home. This recipe is different than the one we used at LPQ classes, but was inspired by their recipe. I used 3 inch round tin.
3 medjool dates, chopped
60 g chopped nuts – I used almonds and pecans
15 ml dates syrup
15 ml coconut oil
30 g blackberries
20 ml date syrup
3-4 tsp of chia seeds (optional, if your filing is too thin)
4-5 tbsp of cacao powder
Line your tin with parachment paper. Mix all the ingredients for your base with fork. Fill up the bottom of your tin and flat down. Leave it in the fridge for 10 minutes.
Smash the banana, avocado, fig and blackberries with wisk or fork, add the rest of your ingredients and mix until combined. Pour it into the tin and let it set in a fridge for 20-30 minutes.
Decorate it with figs and some super seeds as sunflower seeds or flax seeds. You can spinkle the cake with icing sugar.
If your filing is sticky enough you can leave out chia seeds
Keep the cake in the fridge and keep it there for max 2 days (that is why I used smaller tin)
Soak the medjool dates in hot water for 5 minutes if hard