This recipe is featured in our Vegan Weekly Meal Planner here!
1/2 hokkaido pumpkin, cubed (about 1 lb)
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp apple cider vinegar
1 1/3 cups spelt flour
1/4 cup ground almonds
1 1/2 cups raw cane sugar
2 tbsp corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 cup grapeseed oil
1 cup almond milk
3/4 cup raw cacao powder mixed with 1/4 cup raw cane sugar and 1/2 cup almond milk
dark chocolate chips (optional), for topping
Grease and line a 9 by 9 inch baking tin with parchment paper and preheat the oven to 350˚F.
Bring a medium pot of water to a boil. Add pumpkin and reduce heat to a simmer. Cook for 20 minutes, or until the pumpkin is tender. Drain water, let pumpkin cool completely then blend with cinnamon, nutmeg and apple cider vinegar.
In a large mixing bowl combine flour, ground almonds, 1 1/2 cups sugar, baking powder, salt, corn starch.
Mix in the oil, almond milk and vanilla extract. Divide batter equally into two bowls. Add the pumpkin puree to the first bowl and mix. In the second bowl, stir in the cacao powder mix (cacao plus sugar and 1/2 cup almond milk).
Pour half of the chocolate batter into the pan,then top with half the pumpkin batter. Repeat the procedure.
With a table knife carefully swirl the 2 batters together, creating a marble effect. Sprinkle with chocolate chips.
Bake for 70 minutes. Turn off the oven and leave brownies for another 20 minutes. Let cool, cut into squares and enjoy.