Pumpkin Brownies
A delicious way to incorporate this wonderful fall vegetable into something everyone will love.
- 1-1/4 cup spelt or gluten free flour
- ¾ cup sucanat or other dark sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- 1 cup canned pumpkin puree
- 1/4 cup buttermilk or yogourt
- 1/4 cup ghee, butter or coconut oil
- 2 large eggs, beaten
- 2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1/4 cup candied ginger (optional)
Preheat oven to 375 degrees. Spray a 9 x 13 pan with nonstick cooking spray. Set aside.
Combine flour, sugar, baking powder, baking soda, salt and spices in a large bowl. Add pumpkin puree, buttermilk, oil, eggs and vanilla extract to dry ingredients. Mix well. Fold in chocolate chips and candied ginger if using.
Spread into prepared pan and bake on center rack of oven for 30-40 minutes.
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