It's that time again, when hundreds of thousands of pumpkins are carved and turned into lanterns to ward off those evil spirits. But what can you do with all that lovely pumpkin?
You can of course turn it into soup? But what about Brownies? Even better what about Vegan brownies that are gluten free? We've added these to our menu, but we thought we'd share how to make them due to the large amount of pumpkins around.
Here's the recipe (it's not exactly the same as the one we bake as it needs to remain a secret but this will produce a 40 x 20 cm of brownies that are pretty close)
1 Large Pumpkin
300g 70% Dark Chocolate
250g Golden Caster Sugar
100g brown sugar
500g Gluten Free Flour
4 dsp Cornflour
100 ml Sunflower Oil
100 ml Virgin Olive Oil
100 ml Coconut Oil
75g Cocoa Powder
7 dsp ground flax seed
14 dsp of warm water
1/4 tsp vanilla seeds
1/4 tsp ground cloves
2 tbsp maple syrup
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Baking Parchment
Method
1.Put the oven onto 170 degrees when at temperature, roast the skinned and seeded pumpkin flesh with 50ml of olive oil, ginger, nutmeg, cloves, 1tsp of cinnamon, 50g of caster sugar and maple syrup for 40 minutes until soft.
2. Meanwhile add the warm water to flax seed and whisk until well mixed, leave to stand and thicken.
3. Melt the chocolate & rest of the sugar with the sunflower oil, the rest of the virgin olive oil and the 50ml of the coconut oil, over a bain marie or in the microwave.
3. In a mixing bowl add the flour, vanilla seeds, and cocoa.
4. When the flax has thickened mix it into the meted chocolate and then add the whole mix to 400g of the flour & cocoa and vanilla. Beat the mixture together, it will go like a thick batter mix.
5. When the pumpkin is roasted, remove from the oven and leave to cool for 15 minutes. Then either wiz in a food processor or mash with a masher.
6. in another mixing bowl combine 50ml of coconut oil with 100g of gluten free flour, 100g of brown sugar, 1 tsp of cinnamon, mix so that it becomes like breadcrumb, it easiest with your fingers.
7. Line the baking tray with parchment and spray with oil, place the brownie mixture into the tray, swirl through the roasted pumpkin mixture and top with the breadcrumb type mixture and bake for 25-30 minutes.
When ready, the brownies should still leave a little brownie mix on skewer when poked. Remove from the tin on a rack and allow to cool for at least 40 minutes, vegan brownies may benefit from chilling in the fridge to help them set a bit more preferably overnight.
