Awhile back Nutiva sent me a care package, and one item was coconut flour, which once you use it is easy to bake with. But it is always fun thinking “no way will 1/3 cup flour be enough!”. These Pumpkin Coconut Flour Brownies were the answer to my sweet tooth, and more so….the 4 year old went crazy for them! No, they were not husband approved, but I am OK with that. More for the little man and me 😉
Pumpkin Coconut Flour Brownies
Ingredients:
- 1/3 cup Coconut Flour
- 1/3 cup unsweetened cocoa powder
- Pinch of fine sea salt
- 1/3 cup pure pumpkin puree
- ¼ cup pure coconut oil, melted
- 2 Tbsp Ener-G Foods Egg Replacer
+ ¼ cup warm water (*see note)
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
Directions:
Preheat oven to 350°. Lightly oil an 8×8″ glass baking pan with coconut oil.
Add coconut flour, cocoa powder, and salt to a mixing bowl, whisk smooth.
In a small bowl, whisk Ener-G and warm water till smooth, let sit for 5 minutes.
Whisk in the pumpkin, melted coconut oil, maple syrup, and vanilla.
Add to dry, whisk until smooth.
Scrape into prepared pan, smooth out.
Bake for about 35 minutes, until a toothpick comes out clean. Let cool fully, then slice. Cover tightly.
For best taste, let cool before eating.
Notes:
Our youngest cannot have eggs, so creating coconut flour recipes is tricky – as so many rely on multiple eggs. The only egg substitute I find that works – and is allergen safe – is powdered Ener-G. If you can have eggs, use 4 whole eggs instead of the Ener-G and water mixture.