INGREDIENTS
- 1 cup almond flour
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 2 tbsp ground flaxseed
- 1 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup coconut palm sugar
- 1/2 tsp baking powder
METHOD
- Preheat your oven to 375F. Cover 8×8 brownie pan with parchment paper and set aside.
- Start by making your flax eggs. In a small bowl mix 2 tbsp ground flaxseed with 5 tbsp water. Let rest for 5 minutes to thicken.
- In a large bowl add flax eggs, melted coconut oil and sugar and mix thoroughly.
- Add your pumpkin puree and all your spices, then mix.
- Now add your flour, salt and baking powder. Start mixing very slowly so you don’t make a mess.
- Once the mix is ready, transfer it to an 8×8 brownie pan (that you previously covered with parchment paper).
- Bake for 35 to 40 minutes.
- Let completely cool down before you cut.
- Cut, serve and enjoy.
