Jenny Connolly

What to do with the left over pumpkin

I suggest either using left over fresh pumpkin pureed or buy a tin of pumpkin puree for this recipe. These are a big hit with the kids and healthy too. You won’t be hit with the dreaded Halloween sugar rush, where your little one starts to act and in some cases resemble a scary monster from a Halloween movie!

Pumpkin Chocolate Brownies

Serves 12

150 cals

10g fat, 6g carbs, 5g protein

Ingredients:

  • 1 large egg
  • 3 tbsp maple syrup
  • ½ cup (123g) pumpkin puree
  • ¼ cup organic raw cacao powder
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • ½ tsp of salt
  • 1 cup ground almonds
  • 100g smooth almond butter

method:

Preheat oven 180c. Combine dry ingredients and the wet ingredients in separate bowls. Blend the wet ingredients with hand mixer and then slowly add in dry ingredients. Once combined place in lined baking tin 300x200mm or 8 inch cake tin and cook for 20-25 minutes. Ovens vary so keep an eye on them and make a note of what works because you’ll be making these a lot when you see how easy they are.

 

For a healthy buttercream style icing we use avocado

Ingredients:

  • 2 ripe avocados
  • ½ cup cacao powder
  • 8 tbsp maple syrup
  • ¼ tsp vanilla extract
  • ¼ tsp salt

Method:

Whazz it all up in a nutribullet or food processor and hey presto.

This is best fresh but will last a few days in the fridge and still taste great. This makes approximately 16 servings so it’s not necessary to use it for the whole batch of brownies. A serving size being 15g, 27 cals, 1g fat, 4g carbs, 0.4g protein

Alternatively you could drizzle with almond butter or white chocolate. These are nice warm with a dollop of greek yoghurt on the side too. The recipe works for a cake too!

Leave your comments below and let me know how they came out or if you have any other tips and tricks to add to these.

Enjoy

Jen x