Pumpkin vegan brownies
(Makes 12 brownies)
1/3 cup coconut oil
1/2 cup unsweetened dark chocolate, chopped
1 cup spelt flour or gluten free flour
¼ cup unsweetened cocoa powder
½ tsp salt
¼ tsp baking powder
1 cup maple syrup
2 flax eggs (2 tbsp ground flax + 4 tbsp water)
2 tsp pure vanilla extract
1 ½ cups pumpkin puree
Preheat oven to 350F. With coconut oil and spelt flour grease and flour a 9 x 9 baking dish and set pan aside. In a double boiler add coconut oil and chocolate. Bring water in bottom half to a simmer and stir chocolate mixture constantly until smooth. Remove from heat and set aside.
In separate bowl, whisk together flour, cocoa powder salt and baking powder.
In mixing bowl, whisk together maple syrup, eggs and vanilla. Add melted chocolate and mix until combined. Add flour mixture and blend well. Fold in pumpkin.
Pour batter into prepared pan and bake for 35-40 minutes, until a toothpick in the centre comes out clean. Remove allow to cool in pan before cutting.