Pumpkin Brownies and Almond Milk Gingerbread Latte

Pumpkin Brownies with Gingerbread Latte

Pumpkin Brownies and Gingerbread Latte

I have still got pumpkin left over and so decided to use my beetroot brownie recipe that I love so much- the brownies are lighter flavour but delicious and nutritious. I use the nut free version so my daughter can take them to school and nut ones for the weekend! I am not a massive coffee fan but love the festive versions so had a go at making the gingerbread version myself- it is delicious!

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Pumpkin Brownies

Ingredients

400g/2 1/2 cups Pumpkin

1 tsp Pumpkin Spice mix

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

80g/1/2 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, oat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).

 

Heat oven to 180C and grease a tray bake pan/ silicon mini muffin pan like this one-. Roughly chop chocolate, and put in food processor with pumpkin puree, pumpkin spice, coconut oil and vanilla (if the pumpkin puree is from the fridge the chocolate will stay hard). Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in Pumpkin mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 10-15mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge.

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Serve it with your Gingerbread latte. I use ginger sugar but you can use coconut sugar and pinch of ground ginger.

Here is how I make the Almond milk;

Gingerbread Latte

Coffee of your choice

1 tsp Coconut Ginger Sugar

1/4 cup Almond Milk

1/4 tsp Pumpkin Spice Mix

Make Coffee- add sugar to hot coffee and stir. Use a milk frother (I use one of these but have also used one of these). Add milk and pumpkin spice mix and a little hazelnut essence (This is the one I use). Froth up and add to coffee.

Pin the recipes;

Pumpkin Brownies Loula Natural PinAlmond Milk Gingerbread Latte Loula Natural Pin

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