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Vegan Pumpkin Brownie Bars: No Gluten, Dairy, Egg, Soy

8:49 AM



It's November! The month of mustaches and thankfulness and the official beginning of the holiday season—a time when we start thinking about families, parties, dinners, desserts, festive cocktails and warm-by-the-fire comfort. But hey now, hold your horses; just because Starbucks is putting out peppermint and white chocolate and holiday goodness doesn't mean that we are jumping straight to winter. Until our bellies are stuffed with Thanksgiving turkey, it's still pumpkin season, folks. Have we told you before how much we love pumpkin? Oh, and chocolate. Definitely chocolate.



This recipe is nice because it's sweet, but not too sweet; just perfectly subtle and spiced. We struggled a bit with what to call it—it's too cakey to be called a brownie, but then again it isn't really cake. You could probably call it a coffee cake (if you want to justify eating it for breakfast, like I did) but we cut it into squares and thus decided to call it bars. Honestly, who cares; it's delicious. We adapted the lovely recipe from Sarah Bakes.



Ingredients:
makes one 13x9 pan

1/2 cup rice flour
3 tbsp. potato starch
1 tbsp. tapioca starch
1/2 tsp. xanthan gum
(you can substitute the above flour/starches for 1 cup GF all-purpose flour; omit the xanthan gum also if your flour blend contains it)
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup pumpkin puree (not pumpkin pie mix!)
3/4 cup brown sugar, lightly packed
1/4 cup, plus 1 tbsp. pure maple syrup
1/4 cup coconut oil, melted
1 tsp. pure vanilla extract
1/4 cup dairy-free, soy-free cocoa powder (we use Ghirardelli)

preheat your oven to 350˚F

1.  Sift Your Dry + Blend Your Wet
In a large mixing bowl, sift together your flour blend, baking powder, salt, cinnamon, ginger and nutmeg. In a separate bowl, combine your pumpkin puree, brown sugar, 1/4 cup maple syrup, coconut oil and vanilla extract and blend them until combined. Stir your wet pumpkin mixture into your dry flour mixture.

2. Do The Chocolate Swirl
Scoop out one cup of your batter into a separate bowl; mix into it your cocoa powder and remaining tbsp. of maple syrup. Line your baking dish with parchment paper so that it hangs over the sides, making it easy to pull your bars out of the oven once they're baked. Alternate between the pumpkin batter and the chocolate batter, plopping heaping tablespoons in rows. Then, use a butter knife to make horizontal, then vertical strokes through the batter to create a pretty swirl pattern.

3. Bake + Cool + Eat
Bake your dish in a 350˚F oven for 25–28 minutes, or until it passes the toothpick test. Let the bars cool in the pan for 20 minutes before using your nifty parchment handles to lift them out. Enjoy!


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