Pumpkin Brownies – gluten-free

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Ingredients
1 (15.5oz) can white beans (or garbanzo I guess, I use Canellilli beans but white navy would work too) drained
1 egg
1/2 cup squash or pumpkin puree
¼ cup + 2 Tbsp. stevia (or ¾ c. sugar)
½ tsp. vanilla extract
½ tsp. baking powder
¼ tsp. salt
¼ tsp. cinnamon
½ cup oldfashioned oats

1. Preheat the oven to 350º F. Spray an 8×8″ pan with cooking spray.
2. In a food processor, blend beans until very pureed and creamy. Add in eggs, pumpkin\squash, Truvia, vanilla, baking powder, salt and cinnamon. Blend together. Add in oats and let it rip so is as smooth as can be
3. pour into prepared pan, smoothing down top to an even level.
4. Bake 35 – 40 minutes or until a toothpick comes out clean and edges are browning up.

Let sit for about 20 minutes until cutting into bars (this way don’t crumble) and serving. Enjoy!

If you want to make them as real brownies, use black beans instead, add 1/3 cup cocoa and 1/2 cup more of sweetener (sugar, Stevia, etc)

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