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This is my time of year.
I don’t mean that my birthday is coming up, I mean this is the time of year that I crave. I bide my time in the summer, waiting for the heat to move on and for the glorious autumn to start. I live in Vancouver, where early autumn is an explosion of beauty. The heat of the summer fades into a refreshing chill and the leaves turn to heavenly auburn shades right before the rain starts up. Because in Vancouver, when the rain starts, it doesn’t really stop. While I love the rain that comes with late autumn, those early moments just scream vibrancy to me. And right now that chill in the air tells me one thing we all know.
It’s time for PUMPKIN EVERYTHING!
I don’t remember when my pumpkin craze started. In fact, I don’t even remember being a huge fan of pumpkin pie as a child. However it started and I’m a fan now. Who can resist the combination of pumpkin with all those rich, warm spices that make this ordinary orange fruit become a delightful treat? I’m not even the biggest fan in our household though. Boy, oh boy, does my little one love his pumpkin! Pumpkin pie, pumpkin muffins, pumpkin pancakes…and these delicious pumpkin brownies.
My Little Bear is a sweet-loving, chocolate chip crazy, snack-obsessed toddler (hmm, wonder where he could have gotten that from!). While these brownies are still a treat, I can let him enjoy his dessert happily with the comfort in knowing that they’re not laden with junk.
For starters, there’s the pumpkin.
Pumpkin is an amazing source of beta carotene and vitamin A, is high in iron, and is a great source of fibre. It even has protein and vitamin K. Plus, adding that pumpkin means we’re skipping out on the oil! Then we have the comforting, filling, and nutritional powerhouse that comes from using pulsed oats in place of all-purpose flour.
These vegan pumpkin brownies use omega-3 rich flax seeds as a binding agent and is also low in sugar, although not sugar free.
They’re also so simple to whip up that your kids can help you. Two bowls. No mixer. Mix, stir, pour, bake. Ridiculously easy! Oh, and they’re delicious. Did I mention that already?
So go make these. Then grab some coffee. Sit back. Chew, sip. Repeat.
Best if enjoyed while wearing bunny slippers.
- ½ cup pumpkin puree (NOT pumpkin pie filling)
- 2 flax eggs (for each flax egg, combine 1 T ground flaxseed with 3 T water)
- 1 T coconut oil, melted (the bestest coconut oil EVAH)
- ⅓ cup of brown sugar, packed
- 1 tsp pure vanilla extract
- 1 tsp molasses (organic, unsulphured molasses)
- 1 cup oats, pulsed in a food processor to make a coarse flour
- 1 tsp baking powder (aluminum-free baking powder)
- 1 T cocoa
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp nutmeg
- ¼ tsp ginger
- pinch of salt (hands down, my favorite salt)
- ½ cup semi-sweet chocolate chips (absolutely LOVE these chocolate chips)
- Preheat oven to 350 F. Use an 8x8 non-stick pan or a pan lined with parchment.
- In a medium bowl, combine the pumpkin puree, flax eggs, coconut oil, brown sugar, vanilla extract, and molasses. Stir to make sure everything is well-combined.
- In a large bowl, whisk together the pulsed oats, baking powder, cocoa, cinnamon, allspice, nutmeg, ginger, and salt.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Add chocolate chips.
- Pour into prepared pan and bake for 17-20 minutes. When done, remove pan from oven and let brownies sit in the pan for minimum 15 minutes. Then invert onto wire rack to finish cooling. Cut into squares once cool and refrigerate any leftovers not eaten after 24 hours. Equally delicious eaten cold, from the fridge.