Gluten Free Vegan Chocolate Pumpkin Brownies!


8th December was supposedly Brownie Day. Who makes up "these days" anyways. Social media was bursting with brownie recipes and pictures. After drooling on the awesome photos all day i had to get up and bake some myself. The current trend seem to be paring chocolate with pumpkin. I had never tried that combination so when i found the apt recipe, it was time to crank up the oven. This a gluten free, vegan and nut free recipe. I adapted to make it corn free as well.

The brownies need to be cooled and refrigerated to be enjoyed fully.

The pumpkin layer created a lovely jellylike orange glaze on the dark brown dense chocolate layer. The contrast in textures was enjoyable. Recipe adapted from here

 Servings 12

Ingredients:
For the brownie layer
    1/2 cup chocolate chips
    1 cup pumpkin (canned or pureed)
    3/4 cup brown sugar
    1/4 cup canola oil
    1 teaspoon vanilla extract
    3/4 cup gluten-free flour*
    1/4 cup Dutch-processed cocoa powder
    1 tablespoon tapoica starch
    1 teaspoons xanthan gum
    1/4 teaspoon baking soda
    1/4 teaspoon salt

    For the pumpkin layer
    1 cup pumpkin (canned or pureed)
    2 tablespoons tapoica starch
    1/3 cup brown sugar
    1 teaspoon vanilla extract
    1/4 teaspoon ground ginger
    1/2 teaspoon ground cinnamon

 * Gluten Free flour used is a mix of brown rice flour and sorghum flour with starches added. Click here to get the recipe for it.



Directions:
Preheat oven to 350°F.  Grease a 8 inch square pan, preferably lined with parchment paper.

To make the brownie layer:.
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapoica starch, xanthan gum, baking soda and salt and stir to combine, then mix in the chocolate chips.

To make the pumpkin layer:.
Mix all ingredients in a large mixing bowl and beat until thoroughly combined.

To assemble:.
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, you can decorated with chocolate chips or whipped cream and serve.



Comments

Post a Comment

Popular posts from this blog

Gluten Free Chapati/Sorghum Flatbread

Image
Chapati/ Roti/ Poli - Different names for a simple flat-bread made in most Indian homes on a daily basis. Its usually made up of whole wheat which is freshly milled at the local flour mill. The most common carbohydrates consumed in an Indian diet are rice and wheat. Interestingly potatoes and corn are considered more as vegetables than carbs. In fact you can segregate the Indian populations geographically with North India relying heavily on wheat as opposed to South Indians being rice eaters and a whole segment in between who need both rice and the wheat chapatis in each meal. My daughter grew up preferring to eat chapatis even though my husband and I were born rice eaters. All hell broke loose when she was diagnosed with gluten allergy. Meal times became a struggle as she pushed away every meal with rice. Desperately i searched the internet for help. I tried many different mixes with starches and gums added but I still wasn't getting the soft pliable texture of a chapa...
Read more

Gluten Free Upma

Image
Upma is traditionally made for breakfast in South Indian homes . Its main component is Rava or Cream of wheat. To make this gluten free, i have swapped the Rava for cream of rice or Idli Rava which is easily available at Indian grocery stores. This is a mild tasting but very filling breakfast. You can add more vegetables if you like. Makes: 2 servings Ingredients: 1/2 cup Cream of Rice /Idli Rava 1 1/2 cup water 1/2 tsp. mustard seeds 1/2 cup chopped onions 1 green chili finely chopped 1/2 inch piece ginger finely grated 1/2 cup peas salt to taste 1 tsp. sugar handful of raisins and cashew nuts(optional) Chopped cilantro for garnish 1 tbsp. oil Directions: Heat oil in saucepan over medium heat. Temper with mustard seeds and let them pop. Add chopped onions and sauté till soft. Add grated ginger and chopped chilies. Add raisins and cashew nuts if using. Add peas and the water. Let it come to a boil. Flavor it with salt and sugar. Add the idli rava and ...
Read more

Pudina Ghosht: Goat meat in Mint curry!

Image
Chicken just like potatoes can be cooked and flavored in infinite ways. But every Sunday which is our goat meat /mutton feasting day, I am torn between the left creative side of my head and cautious practical right side. I usually pair the goat meat with strong spices which compliment it well. Today I took a detour and decided to try a refreshing herb mint/pudina. I supported the mint with some cilantro/coriander leaves and churned out a delicious Mint flavored Goat curry /Pudina Ghosht. The refreshing herbs balanced the spices and meat flavors perfectly. This recipe is a winner and will have many repeats. Ingredients: 2 lbs goat meat pieces on bone 1 large red onion, sliced 4-5 large cloves of garlic, chopped 1.5 inch ginger chopped 3-4 thai chilies chopped 1 packed cup of fresh mint leaves 3/4 cup of fresh cilantro (coriander leaves) 1 heaped teaspoon of freshly ground black pepper (can add more to increased heat and flavor) 1/2 cup thick yogurt 1/4 teaspoon ...
Read more