For lovers of chocolate but who feel guilty about eating, we present a pumpkin brownie recipe or pumpkin, without flour, without sugar, and without butter that you enjoy with pleasure without remorse. This recipe is also suitable for all vegans since the eggs can be replaced by the chia seed gel. Let's discover the recipe of this chocolate and tasty dessert ...
In addition to the cocoa and pumpkin it contains, this dessert also combines avocado, almond flour, coconut milk or almonds and chia seed. All these ingredients contribute to give a soft and tender texture to this cake.
What if we talked about the nutritional benefits of these ingredients?
Cocoa contains anadamide called "molecule of happiness", which has a euphoric action on the brain. In addition it is an antioxidant, rich in flavonoids that reduces the risk of heart disease and certain cancers. In addition, its high magnesium content reduces blood pressure and calms the nervous system.
The pumpkin or squash pumpkin, which is part of the squash family, is full of antioxidants, including carotenoids, beta-carotene and lutein and zaxanthine, which allow, respectively, to fight against cellular aging, to boost the immune system and to protect the retina of the eye against oxidative stress.
Avocado is rich in fat and unsaturated fat is good for the heart. It contains phytosterols that help lower cholesterol, it is also good for eyesight thanks to carotenoids.
Flour or almond powder is rich in calcium, magnesium, phosphorus and copper, zinc and manganese, which are a major asset for healthy bones, the nervous system and to stabilize blood pH.
Coconut milk, rich in minerals and selenium, contributes to healthy joints.
Chia seeds facilitate intestinal transit, contain a large amount of calcium and strengthen the teeth and bones, and are rich in omega 3 and proteins that regenerate the skin.
Recipe for pumpkin brownies
It's an easy and quick recipe to prepare.
Ingredients
- 2 cups cocoa powder, organic
- 1 cup of pumpkin puree, organic
- 1 cup of avocado puree, organic
- 6 tablespoons almond flour, organic
- 1 cup unsweetened coconut milk, organic
- 1/4 cup of chia seeds, organic
- 2/3 cup agave syrup (or liquid coconut sugar)
- 1 C. tablespoon baking soda
- 1/2 cup chocolate chips (optional)
- 1 tablespoon honey or maple syrup
Before starting the preparation, here's how to make pumpkin puree and chia gel first:
Boil 2 to 3 cups of chopped pumpkin in water over medium heat for 20 minutes. Then remove the excess water and allow it to cool. Subsequently, mix the mixture to puree it.
To make chia gel, mix 2 tablespoons of chia seeds in a glass of coconut milk or water and let stand for 10 to 15 minutes. These seeds will turn into gel and can replace eggs for those who follow a vegan diet.
Preparation:
1. Preheat the oven to 180 °. Line a cake pan with baking paper.
2. In a blender, put all the ingredients except coconut milk and chocolate chips.
3. Blend until the mixture is homogeneous.
Add ½ cup of coconut milk and mix again. If the dough is too thick, add a little more coconut milk.
4. Pour the dough into the mold and add the chocolate chips by reserving some for decoration.
5. Bake for 30 to 35 minutes, until a toothpick comes out clean from the center of the cake.
6. Let cool with the cut.
7. You can keep this cake in the fridge for a week or even freeze it
