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This gluten-free recipe was shared by a friend who loves to eat gluten-free, but sometimes her family can be a little more than skeptical. Here is a recipe that has proven to surprise even her dad!
INGREDIENTS:
1 cup almond butter (chunky, raw)
1 ¼ cup pumpkin puree
2 eggs plus one yolk
1/3 cup of date syrup
1 teaspoon baking soda
1 Tablespoon cinnamon (use 1 teaspoon if you wish)
1 cup carob chips (substitute: semi-sweet chocolate chips)
DIRECTIONS:
- Mix almond butter and pumpkin together until smooth.
- Add the rest of the ingredients into the bowl and mix.
- Pour into a GREASED (coconut oil) 8×8 brownie pan (I used 9×9 and even that made the brownies thick enough, read: hard to cook all the way through).
- Bake at 350 degrees for 25-30 minutes. The middle should be set, so just check it with a toothpick. I had to keep mine in for almost 45 minutes until the middle was cooked.
- Cool all the way down or even refrigerate…I stuck mine in the freezer…Yum!
Mckenna Barlow
Tina Turbin
From our home to yours, Tina Turbin.
Wow! I’m totally having a moment right now, when you realize that the summer is ending and the fall is around the corner with Halloween and Thanksgiving and pumpkins and squashes and cold weather and fallen leaves. Yay! I am so making this recipe…let the pumpkin baking season begin!
Pumpkin recipes already? I am so excited for the holidays! I’m really looking forward to expanding my baking repertoire this year and you bet that I’ll be using several of your recipes, Tina. They look absolutely to-die-for. These pumpkin brownies sound delicious and healthy at the same time–my favorite combination!
I’m glad you included date syrup! I have just gotten into this stuff and love it so much. I’ve been able to successfully substitute with it for baking recipes and even in tea and coffee. I like it better than agave syrup plus I’ve heard some things about agave that it might not be all it’s cracked up to be so who knows.
Yummy! I’m so used to chocolate brownies that this sounds like a refreshing change. I am really into almond butter over peanut butter and I make almond butter balls and almond butter milkshakes and all sorts of things like that for the kids because peanut butter is just so fatty even if you get all-natural sugar-free peanut butter. I never thought about ALMOND butter BROWNIES though! I can’t wait to try this recipe out. I’ll let you know what I think and how the kids like it!
Looks good and HEALTHY! That’s what I’ve been looking for in gluten free recipes these days but I just can’t seem to find things that meet my needs. I’m so sick of super-sugary gluten-free cakes and muffins and cookies. They’re delicious, but c’mon, celiacs can’t just survive on that alone.
Hi Tina I love this almond butter recipe. Almond butter is so much better than peanut butter for you, so I tend to substitute peanut butter with almond butter whenever I get a chance! It also tastes great!
I have been looking for some more pumpkin recipes for this season, and I am really looking forward to this one! My daughter loves to bake pumpkin stuff with me around this time of year and we have tried so many different recipes, but we have not tried gluten free pumpkin almond brownies yet, that’s for sure!