We took this recipe from my friend Jean at Artisan Wholefoods and adapted it to suit the needs of the children at the Centres by replacing the walnuts with ground sunflower seeds. They’re moist and fudgy, slightly sweet and spicy and the children wolf them down. One of the children said they remind him of Christmas time!
Be sure to visit Jean’s site here.
ALLERGENS: gluten, dairy, egg
INGREDIENTS FOR 12 BROWNIES
|115 grams plain flour (spelt or wheat)|
|50 grams sunflower seeds, ground|
|1 tsp cinnamon|
|2 tsp baking powder|
|¼ tsp salt|
|¼ tsp all spice|
|120g butter, at room temp (go for organic, grass fed if your budget allows)|
|120g rapadura sugar|
|70g honey or rice malt syrup|
|1 tsp vanilla extract|
|190g pumpkin puree, cooled but not cold|
- Line a 20cm (8 inch) square tin with baking paper and preheat your oven to 180C
- Sift flour, baking powder, salt and spices into a medium bowl, stir through ground sunflower seeds and set aside.
- Using a hand held mixer or a stand mixer cream together the butter, rapadura sugar & honey/ brown rice syrup – scraping down the bowl a few times.
- Add the egg, and continue to cream another minute. Mix in pumpkin & vanilla.
- Fold pumpkin puree through the dry ingredients and scoop into your prepared tin, levelling the top out.
- Bake until you insert a skewer or knife comes out clean. It should take about 20 – 30 minutes.
- Allow to cool before before cutting into squares.