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Yummy Gluten Dairy And Nut Free Pumpkin Brownies

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Mix 1 cup gluten free flour, 1/3 cup cocoa, 2 tsp baking powder, 1 tbsp chia seeds and a pinch of sea salt. Add 2/3 cup maple syrup, 1/2 cup sunflower seed butter, 1/2 cup pumpkin puree, 1/2 cup unsweetened coconut milk and 1 tsp vanilla extract and mix using a food processor. Add chocolate chips and pour into a square pan. Bake 350F for 35 min or until cooked.

These pumpkin brownies are delicious and healthy and are void of eggs, gluten, dairy and nuts.

I don’t have enough finger and toes to count the many times I wanted a brownie after I learned I had food allergies and sensitivities. Not being able to eat dairy, eggs, gluten and soy made making my Mom’s brownie recipe next to impossible. I tried many variations with may substitutes but they were never edible.

Here’s a brownie recipe that does not contain nuts, eggs, gluten and dairy, enjoy!

Pumpkin Brownie Recipe

Ingredients

  • 1 cup gluten free flour (e.g. a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour)
  • 1/3 cup cocoa
  • 2 tsp baking powder
  • 2/3 cup maple syrup
  • 1/2 cup sunflower seed butter
  • 1/2 cup pumpkin puree
  • 1/2 cup unsweetened coconut milk
  • 1 tsp vanilla extract
  • 1 tbsp chia seed
  • 1/3 cup dairy free chocolate chips
  • pinch sea salt

Directions

  1. Mix dry ingredients together
  2. Add in wet and combine well,  you can mix this in your food processor if you like, or in a bowl.
  3. Add in chocolate chips
  4. Pour into a 8×8 square pan
  5. Bake 350F for 35 minutes or until cooked through
  6. Serve with a side of Vanilla Coconut Ice Cream
Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

Shirley Plant

Shirley Plant is a Nutritionist, Dietary Consultant and Author of "Finally... Food I Can Eat - a dietary guide and cookbook for people with food allergies. As someone who has dealt with food allergies and sensitivities most of her life as well as chronic fatigue syndrome she knows only too well how difficult it can be to plan healthy nutritious meals. Her passion is helping people to know what foods fuel their body and which ones deplete it.

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