Very, very late post...
October 30th is my one of my best friends, Brent's birthday. I told him for his birthday I would make him a little something. What I love about Brent's palette is the fact that it doesn't matter what I feed him, he is always open to what I make vegan or not, and even if it's weird looking or completely abstract he is still willing to try what I put infront of him. When it comes down to it, Brent's palette is very similar to mine, and I knew that by choosing something with pumpkin would be a winner, since we both adore the fall flavours. Thankfully, in knowing this I was able to make a cake that I had previously saved and couldn't wait to make... however, I was waiting because as we know, cake is one of my all time weaknesses. I can make a cake, and literally eat it in one sitting, it's bad okay, not even bad, just all around horrible for me, but I can't help it. I never have cake in the house for the sole reason of me not being able to control/portion myself when it comes to cake, so when I find recipes for cake it's nice when something like a birthday comes along so I can indulge in my obsession but not go overboard.
Gingerbread Brownies
Ingredients:
- 1 1/4 cup whole wheat flour
- 3 tbsp ground flax seed
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp baking powder
- 1/2 cup blackstrap molasses
- 1/2 cup coconut sugar
- 1/3 cup soy milk
- 1/4 avocado - mashed
- 3 tbsp pumpkin puree
- 1 flax egg (1 tbsp ground flax + 1 tbsp water)
Preheat oven to 350F. Line a 8×8 square pan with parchment paper so that it’s draping off both sides. Set aside.
Place all dry ingredients in a medium-sized bowl and whisk to combine. Set aside
In a large bowl, combine all wet ingredients.
Drop dry ingredients into wet and stir until just combined. The mix should be runny.
Pour into prepared pan and bake in prepared oven for 40-45 minutes, or until a toothpick inserted comes out clean.
Allow to cool for 5-10 minutes before removing from the pan and placing it on a wire rack to cool.
- 8 oz. cream cheese, softened
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- 1/4 tsp ground ginger
- 1/2 tsp cinnamon
Mix all of the ingredients together in a medium bowl. Cover bowl and chill in the fridge for at least an hour before using.
And top with walnuts.
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