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Gluten Free Pumpkin Walnut Brownies

Gluten Free Pumpkin Walnut Brownies By Amy Crawford, The Holistic Ingredient @theholisticingredient Now, before we jump into this (very yum) recipe I want to share some thoughts, t...

Gluten Free Pumpkin Walnut Brownies

Gluten Free Pumpkin Walnut Brownies
By Amy Crawford, The Holistic Ingredient
@theholisticingredient
Now, before we jump into this (very yum) recipe I want to share some thoughts, to ensure your ultimate success. You kinda have to when you're mucking around with coconut flour, it's risky business.


Recipe notes:

1. I like my chocolate rich and dark and the recipes on this site demonstrate that. If you've a preference for less intensity, start with 1/2 cup cacao, stir and taste.*
2. In hindsight I should have stuck the pointy ends of my choc into the wet mixture, instead of laying them on top. I think immersing them in the mixture is a better idea and I didn't have time to remake the recipe just to show you that..
3. Do not over cook, coconut flour is dry. If anything, you're better to under cook because you can't go wrong with a gooey brownie, can you. (definitely rhetorical) 



WHAT YOU NEED

> 1 cup pumpkin puree
> 3 eggs
> 1/2 - 3/4 cup cacao*
> 1/2 cup coconut sugar
> 1/2 cup coconut flour
> 1 teaspoon vanilla powder (or 1/2 essence)
> 1 teaspoon baking powder
> 1/4 teaspoon sea salt

Topping

> 1/2 cup walnuts
> 50g dark chocolate roughly broken

WHAT TO DO

1. Preheat your oven to 180 degrees celsius. You will ideally need an 8 x 8 inch cake tin. In the absence of one I used a 10 x 5 inch loaf tin. Grease generously with coconut oil.

2. In a bowl, whisk your eggs and combine the pumpkin. Stir in the dry ingredients, excluding the walnuts and chocolate pieces. Pour into your tin and create an even surface.

3. Next, dip your choc pieces evenly across the top and sprinkle the walnuts, pressing them lightly into the mixture.

4. Pop your tin into the oven and bake for 35 minutes. Check readiness with a skewer but remember, undercooked is a little better than over cooked when it comes to coconut flour brownies!

5. I think these are best eaten same day, warm from the oven. If not, they need to be refrigerated and will keep for 5 or so days. A gentle heating prior to eating is always encouraged (*licking lips).