21 December, 2009

Part Two: Leftover Pumpkin Puree

So I lied, sometimes good things come to those who wait... Here is the second Pumpkin recipe, again changed a bit from what I first found at the Heal Balance Live Website.
I love to bake but most of the time I do it just to give away the goodies to my co-workers. This time those of you that will be at the 0600 will get to taste test! The brownies didn't turn out exactly as I imagined but that seems like the status quo with my "creations" :)

Pumpkin Almond Brownies


1 cup almond butter (I get mine at Trader Joes TJs- chunky, raw)

1 1/4 cup pumpkin puree (fancy word for canned pumpkin- used up the rest of my pumpkin but the recipe originally called for only 1 cup)

2 eggs plus one yolk (added the extra yolk because of the extra pumpkin but the recipe originaly called for only 2 eggs)

1/3 cup of date syrup, click on 'date syrup' to see how easy it is to make! (original recipe: honey)

1 teaspoon baking soda

1 Tablespoon cinnamon (and I love spice so only use 1 teaspoon if you want)

1 cup carob chips (original recipe: semi-sweet chocolate chips) neither carob nor chocolate is paleo but carob is definitely healthier, click on 'carob' to see what it is made of...)


Mix almond butter and pumpkin together until smooth

Add the rest of the ingredients into the bowl and mix

Pour into a GREASED (coconut oil or just go ahead and use some of that leftover butter I know most of you have ;) 8x8 brownie pan
(I used 9x9 and even that made the brownies thick enough, read: hard to cook all the way through)

Bake at 350 degrees for 25-30 minutes the middle should be set so just check it with a toothpick. I had to keep mine in for almost 45 minutes until the middle was cooked.

Cool all the way down or even refrigerate...I stuck mine in the freezer to save for you guys...Yum!

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