PUMPKIN BROWNIES (VEGAN & GLUTEN FREE)

Hello Everyone! So last week i shared with you some super cute Pumpkin Spice Cupcakes, which are perfect for Autumn or Halloween. For that recipe i used fresh steamed pumpkin purée, rather than a tin and that meant there was quite a lot of pumpkin left over. If you aren't into a super indulgent cupcake and would sooner have something a lot less sweet, then this vegan and gluten free pumpkin brownie recipe is perfect for you...

1 Cup Puréed Pumpkin 

1 Cup Dates

2/3 Tablespoons Maple Syrup

3/4 Cup Oat Flour

1 Cup Ground Almonds

1/2 Cup Cacao 

1/2 Teaspoon Vanilla

Pinch of Salt

Preheat your oven to 175c or gas mark 4 and then line a square baking dish with baking parchment. Next you are going to want to pit and soak dates in hot water for 5-10mins depending on how hard they are. Combine the pumpkin purée and the soaked dates into a food processor, blending for 1-2mins and add in the maple syrup/vanilla before blending for a further 30seconds. Taking a large bowl combine all of the dry ingredients together and add the pumpkin mixture, stirring well. Add your brownie mixture into the lined baking disk, making sure the mixture is evenly spread before baking for 20-25mins. Once out of the oven leave to cool for at least 15mins before cutting and serving with a sprinkling of icing sugar or any decoration of your choosing. 

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