Pumpkin Brunch Brownie

Click HERE for Elana’s How to roast a pumpkin in 10 steps. You can use canned or fresh pumpkin. I don’t know how it’ll turn out with canned since I’ve only tried this with my home roasted pumpkin (And I got 3 Brunch Brownies out of that sucker. Which is awesome.)  

Ingredients

• 1 Tbs Grapeseed Oil
• 3/4 roasted mashed pumpkin
• 1 cup roasted no salt Almond Butter
• 1/3 cup Honey
• 1 medium Egg
• 1 tsp Baking Soda
• 2 Tbs Cinnamon
• 1/2 to 1 tsp Ginger (depending on how spicy you want it)
• 1/2 cup Raw Pecans
• 1 to 2 Tbs Honey (for drizzling)

Directions

• Preheat the oven to 350 degrees F
• Grease the pie pan or 8 by 8 glass pan with Grapeseed Oil
• Mix Pumpkin, Almond Butter, Honey, Egg, and Baking Soda in a medium bowl
• Add Cinnamon (to taste. I like 2 Tbs)
• Add Ginger (if you want it a little spicy, add a whole tsp of ginger)
• Nessle in raw Pecans. You can cover the whole thing or make fun shapes.
• Drizzle Honey.  Make sure that you cover the whole Brunch Brownie.
• Bake! for 30-40 minutes
• Let it cool for 20-30 minutes
• Eat!!!!

FYI, What & Why

• I made this again and I increased the honey to  1/2 cup and also increased the ginger to 1 whole tsp, and it was sweet and spicy.  Probably a bit too sweet for breakfast, but maybe perfect for brunch.
• I thought roasting my own pumpkin would be difficult, but it’s crazy easy.  So, don’t be like me and waste time being intimidated.  There’s no need.

Thank you www.ThisPrimalLife.com for the original recipe and towww.LifeAsAPlate.com for finding it for me, and to www.elanaspantry.com for the completely easy to follow pumpkin roasting breakdown. It clearly does take a village. You are all AMAZING. Thank you.

Good luck!

Lovelillian

Filed in: breakfast • desserts
Tagged with: bread • breakfast • brunch • Cane sugar-free • celiac • dairy-free • elana's panty • food • gluten-free • grain-free • Lillian Medville • Lillian's Test Kitchen • paleo diet • primal diet • pumpkin • SCD Diet • soy-free