Gluten Free Pumpkin Brownies
Gluten Free Pumpkin Brownies - Nice and moist and so chocolaty!
Healthy, because
Even smarter
Nutritional values
Cocoa contains so-called catechins, which strengthen our immune system and can prevent inflammation; this also applies to dark chocolate.
If you do not need to avoid gluten, you can use another flour instead of corn flour, for example spelt, wheat or emmer wholemeal flour.
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 22 ozs Pumpkin (i.e. Hokkaido pumpkin)
- 2 ¾ ozs coconut sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- 1 generous pinch Mace
- 7 ¼ ozs Dark chocolate (min. 70% cocoa content)
- 1 Vanilla bean
- 2 ozs honey
- 7 ¼ ozs room temperature butter
- 1 pinch salt
- 5 eggs
- 3 ½ ozs Cornmeal
- 1 Tbsp Baking powder
- 1 ¾ ozs cocoa powder
- 7 ¼ ozs cream cheese (40 % fat in dry matter)
Preparation steps
Wash pumpkin, cut in half, remove seeds and cut flesh into wedges. Place the pumpkin on a baking tray lined with baking paper and bake in a preheated oven at 200 °C / 400 °F for 40 minutes.
Remove pumpkin from the oven. Finely puree flesh with coconut blossom sugar, cinnamon, ginger and mace and let cool for 10 minutes.
Meanwhile, coarsely chop chocolate and melt over a hot water bath. Slit the vanilla bean lengthwise and scrape out the pulp.
Cream honey with butter, vanilla pulp and 1 pinch of salt. Stir in 3 eggs, one after the other. Fold in chocolate. Mix corn flour, baking powder and cocoa powder and carefully fold into the honey-chocolate mixture. Pour the mixture into the baking pan and smooth it out.
Mix pumpkin puree with cream cheese and remaining eggs. Pour pumpkin-cream cheese mixture into the mold and fold into the chocolate mixture with a wooden spoon until a nice marbling is formed.
Bake in the oven at 200 °C / 400 °F for 30-35 minutes. Take out, let cool and divide into 18 pieces.
