December 7, 2014

Fudgy Pumpkin Lentil Brownies

These are super super dense and fudgy and healthy ;) 

Recipe: Fudgy Pumpkin Lentil Brownies
By: Hannah Claudia

1 cup of pumpkin puree
2 cups of lentils, cooked (about 1 cup of dry lentils cooked in 2 cups of water)
1 tsp cinnamon
pinch of salt
1/4 cup of cocoa powder
5-6 Medjool dates, soaked in warm water for about 10 minutes

(opt. toppings/mix-ins): chopped walnuts, pumpkin seeds (i used sunflower seeds), nut butters (i used almond butter), chocolate chips, coconut flakes, dried fruit (i used dried cherries)


1. After soaking the dates, drain the liquid (you can save the liquid to use as a syrup if you want) and blend the dates in a food processor until creamy.
2. Add the pumpkin puree and blend that with the dates. Transfer half to a large bowl.
3. Blend the lentils and the remaining half of the date-pumpkin mixture until creamy. Transfer to the bowl with the other half of the pumpkin puree and dates.
4. Stir in the cinnamon, salt, and cocoa powder. (and any additional mix-ins)
5. Transfer to a greased 9" pan and add toppings.
6. Bake at 350*F for about 40-50 minutes. The brownies will be very very fudgy (you might think they're undercooked), but they'll firm up a bit once they're cooled. (Don't cut until fully cooked if you want pretty looking pieces ;) )

xoxo, hannah

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