The Great Pumpkin Brownies

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As I stated in a previous post I have started to order vegetable boxes from RIPE, they sell seasonal, organic, local produce in the UAE. Inside the box , on this particular occasion was some glowing orange pumpkin. So, I thought to myself “bet they would taste scrumptious in the form of a brownie”. They have a sweet taste and similar consistency to sweet potatoes too. Sweet potatoe brownies worked, so pumpkin brownies will work too, I figured. Pumpkin is also great in pancakes, breads and pumpkin porridge with some nut butter.

What is so great about Pumpkins?

According to Grotto (2001) the word pumpkin comes from the greek term “pepon”, or “big melon”. The squash, cantaloupe melon and cucumber are related to the pumpkin. Who knew. Pumpkins can be considered for their carving and canning properties. Canning pumpkins are better for baking so varieties like “pie pumpkin”, or “sweet pumpkin”. Pumpkins come in many different colours too like white, australian blue and a red variety.

Grotto (2001:267) highlights the nutritional benefits of pumpkin in the diet as follows:

Good fibre source, potassium, selenium, vitamin A, beta carotene, alpha carotene, beta cryptoxanthin and lutein”.

Finally, lets not forget the delicious pumpkin seeds which are a good source of omega 3 and taste great toasted in a salad.

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Recipe

322 g Pumpkin Puree

2 Free Range Eggs (use chia seeds if you want an egg free option)

2 tsp. Vanilla Powder

2 tsp. Cinnamon

½ cup Coconut Sugar

1/4 cup Extra Virgin Olive Oil

1/4  tsp. Baking soda

2-3 tbsp. Raw Cacao

1/4 cup Walnuts (break them into smaller pieces)

4 tbsp. Coconut Flour

Method:

  • Prepare Pumpkin Puree
  • In a mixing bowl pop pumpkin puree, eggs, vanilla, cinnamon, coconut sugar, coconut oil, baking soda, cacao powder, walnuts and coconut flour. Stir all ingredients until they are combined.
  • Grease a square baking tray; pop in the oven 175 degrees for 25-30 minutes, they should be firm but gooey in the middle when baked.
  • Allow to cool, cut into squares.

I decorated mine with coconut butter and crushed walnuts. I melted some biona coconut cream (half the block), added 1/2 tsp. cacao powder and drizzled it over the brownies with crushed walnuts on top.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch

References

  • Grotto. D, RD, LDN. (2001) 101 Foods that could save your life. Bantam Books. New York.

Chocolate & Pumpkin Cake

beetroot and ginger soup-2Love, Bake, Munch. This cake recipe is low in fructose (if you use rice syrup, fructose is sugar), gluten-free and grain free. It had a rich chocolate taste which really satisfied my chocolate craving taste buds. I baked it on a Sunday as a weekly treat but it would make a great birthday cake for a loving family member or friend. Nourish your soul with real food.

Ingredients

½ cup Ground Almonds

½ cup Coconut Flour

½ cup Pumpkin Puree

¼ tsp. Baking Soda

½ cup Raw Cacao or Cocoa Powder

1 tsp. Vanilla Powder

1 tsp. Cinnamon Powder

3 tbsp. Coconut Oil, melted

5 Free Range Eggs

½ cup Organic Rice Syrup or Honey or 5-6 Medjool Dates, roughly chopped

beetroot and ginger soupHow to make this cake

  • Make pumpkin puree, recipe here.
  • Preheat oven 180 degrees, bake for 22-25 minutes this will vary with oven temperatures.
  • In a food processor add ground almonds, coconut flour, pumpkin puree, baking soda and raw cacao powder, pulse.
  • Next add vanilla powder, cinnamon powder, coconut oil, eggs and your sweetener of desire (rice syrup), continue to pulse the mixture to a cake batter.
  • Pour mixture into a round sponge cake tin (ensure it is greased) and pop in the oven insert a toothpick in the middle of the cake after 22 minutes; if the toothpick comes out clean the cake is ready to be munched.
  • I added Full Fat Greek Yogurt on top, drizzled Rice Syrup and toasted Flaked Almonds.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Real Food Rocks & Cookin’ Rolls x

How to make Pumpkin Puree

DSC_3348How to make Pumpkin Puree

Pumpkin is a fabulous addition to your eating regime. I love adding Pumpkin Puree to pancakes, smoothies, soups and pies. It has a nice warm sweet taste. Pumpkin contains beta-carotene (vitamin A and C), potassium and copper.

Ingredients

500 grams Pumpkin (Woolworths sells pre-sliced chunks)

2 tablespoon Extra Virgin Coconut Oil

1 ½ teaspoon Non-irradiated All Spice or Cinnamon

Method

  • Preheat oven at 180 degrees.
  • In a large mixing bowl add pumpkin chunks, coconut oil and all spice, mix and ensure the pumpkin is covered in the oil and all spice.
  • Roast for 35-40 minutes until fork tender.
  • Allow to cool, add to food processor/blender and blitz until you have a puree consistency.

Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch

Eat Real, Great Feel!