This morning, I made these easy to make carob pumpkin brownies! They are so simple to make yet so pleasurable too. Make them now & enjoy every bite of them! They are all wrapped up a lovely food gift! Yum Yum!
Read on for this delicious recipe!
Recipe: For 14 brownies!
** The dry ingredients:
1 cup + 1/2 cup organic white spelt flour
1 cup powdered coconut sugar
1 teaspoon + 1/2 teaspoon baking soda
1 teaspoon baking powder
1 cup pumpkin purée ( fresh or canned )
2/4 cup carob powder
1 teaspoon ground cinnamon
** The wet ingredients:
1/2 cup water
1/2 cup canola oil
2 teaspoons sherry vanilla extract
1. Preaheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.
2. Take your Kenwood & place the K-paddle in. In your large Kenwood bowl, add spelt flour, sugar, carob powder, baking powder, cinnamon & baking soda. Add pumpkin purée. Mix everything well with the K-paddle. Or if you don’t have a Kenwood, take a large bowl & add dry ingredients together until well joined.
3. In another bowl, add vegetable oil, sherry vanilla extract & water. Whisk away. Then, pour wet ingredients to dry ones & mix with your K-paddle on medium-high speed, until just joined. Pour the mix into a square or rectangular baking pan that has been lined with baking paper, spread the mix evenly out. Bake in the preheated oven for 25 minutes or until the centers are set or the tops aren’t shiny anymore. If you want firmer brownies, bake them longer! Take out of the oven & let the brownies cool in the pan for another 10 minutes before slicing. Leave them to rest for another 10 minutes before enjoying some of them. Leave them in your lined baking pan & place the rest into the fridge to keep. Take them out of the fridge 10 minutes before eating! Enjoy every bite of them! 😉
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Sophies Foodie Files
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