From our wonderful ambassador Leanne Wagner comes a paleo pumpkin brownie recipe which is dairy and gluten free and awesome!
Paleo Pumpkin Brownie
Time: 20 mins
- 80g +80% dark chocolate
- 4 Tbsp Coconut Cream
- 1/3 Cup Cacao Powder
- 3 Tbsp Coconut Oil
- 3 Tbsp Arrowroot Flour
- 1/4 Cup Coconut Flour: Sifted
- 1/4 Cup Chocolate Pea Pro OR Paleo Pro
- 1/4 tsp Baking Soda
- Pinch Salt
- 4 tbsp Pureharvest Rice Malt Syrup / Organic 100% Natural Maple Syrup
- 1/4 Cup Olive Oil
- 3 Eggs, Whisked
- 1/4 Cup Cooked and Mashed Pumpkin
Preheat oven to 160’, and line a brownie tray with baking paper. Measure, chop and steam pumpkin.
Place Chocolate, Coconut Cream, Cacao Powder and Coconut Oil in a small saucepan over low heat, and consistently stir until melted.
In a bowl, combine arrowroot flour, coconut flour, baking soda and salt. In a second bowl, whisk eggs with the syrup, olive oil and pumpkin.
Add all ingredients together and fold gently into a thick, smooth creamy mixture.
Pour into tray and bake in oven for apron 15-20 mins or until a knife comes out clean.
#getstacked options: Add 3 Tbsp of L-Glutamine to the mixture for added immunity and overall gut health.