Pumpkin Brownies Ingredients
Water: 1/2 cup
Organic Chia Seeds: 3 tablespoons
Organic Kamut® Flour: 1 cup
Organic Carob Powder: 1/3 cup
Organic Arrowroot: 1/4 cup
Organic Sea Salt: 1/8 teaspoon
Organic Dulse Flakes: 1/8 teaspoon
Organic Nutmeg: 11/2 teaspoon
Organic Allspice: 1 teaspoon
Organic Cinnamon: 1/4 teaspoon
Organic Pumpkin Purée (Butternut or Eden Apple Cherry Sauce): 2 cups
Organic Coconut Oil: 1/4 cup
Organic Palm Sugar: 1/2 cup
Organic Vanilla Extract: 1 teaspoon
Organic Pecans: 1/3 cup
Preheat oven to 350º F. Grease a 20cm square glass baking pan.
Soak the chia seeds in water for 10-15 minutes and set aside.
In a large bowl, mix together flour, carob, arrowroot, sea salt, dulse, nutmeg, allspice and cinnamon. In a blender, mix pumpkin purée, coconut oil, palm sugar, vanilla and wet chia seeds. Whisk pumpkin mixture into flour mix until well combined. Then pour to the pan. Dust with palm sugar and add pecans. Bake until the brownies pull away from the sides of the pan and a toothpick inserted in the center comes out clean, approximately 50 minutes. Let cool, then cut into squares.





