November is coming to the end and soon we will be in winter season, although fall is coming to an end pumpkin is still on my menu, or still a pantry must-have.
The other day I was feeling adventurous so I decided to try a new recipe, glycemic index pumpkin brownies using stevia, but also use monk fruit is a great subsitute if you want to skip the stevia while keeping it natural and with a low glycemic index, you are totally free to use sweetner you want really, everyone has their own preference!
The result of these brownies was unexpected but in the good way! Sweet but no to sweet, chocolately but not that much, basically they were just in the perfect scale for the taste of my family and myself!
Here's the recipe:
INGREDIENTS
- 1 cup of pumpkin (I used organic pureed from a can)
- 2 eggs
- 2 tablespoons of coconut oil or avocado oil.
- 1 tsp of vanilla
- 3 tbsp of coconut flour
- 1/2 cup of cacao powder
- 1 1/2 tsp of baking soda
- 1/4 tsp of himalayan or sea salt
- 1/2 tsp of cinnamon
- a sprinkle of grouded clove
- 20 drops os organic stevia
- 2 scoops of collagen ptional and for gut health and joint health (I use this)
METHOD
Preheat the oven at 350F. Mix all the dry ingredients, add the wet ingredients until the mixture is smooth and nice. Pour the mixture in a 8x8 baking dish and bake for 23 minutes.
Nutritional Information (per serving) 86 kcal
Fat: 6g
Carbs: 5g
Protein: 3.1g