Luckily there was one left to snap a photo of!
I would say I tend to have weekly creative time in the kitchen -- where I get inspiration off of Pinterest to play with various flours and and chocolate (everything must have chocolate in my book) and make something delicious! I love my sweet treats and I love to bake, but I don't enjoy indulging in treats made from white flour or sugar, so I add healthy twists and substitute in almond flour, coconut flour, coconut sugar, maple syrup or honey as a way to make that indulgent treat even more satisfying but nutritious. I love making these treats and sharing them with loved ones or keeping them frozen and enjoying them throughout the week, I haven't made brownies this delicious since they came out of a Ghirardelli box. Check it out and let me know what you think.
Ingredients:
- 1 egg
- 1/2 tsp Baking Soda
- 1 cup unsweetened cocoa powder
- 1 tbsp coconut flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 2 tbsp coconut oil (melted)
- 1 cup pumpkin pure
- 1 cup coconut sugar
- 2 tbsp pure maple syrup
- 1 1/2 cup dark chocolate chips
Directions:
- Pre-heat oven to 350F
- In a large bowl, combine all of the ingredients with an electric mixer, except for the chocolate chips
- Stir in chocolate chips before transferring batter into a brownie pan
- Bake for 25 minutes and then let cool completely before cutting into pieces. (If they are too hot they might be more crumbly, so it is best to let cool as long as you can resist).
Recipe adapted from: http://www.paleorunningmomma.com/triple-chocolate-pumpkin-brownies-paleo-nut-free/