- Rice flour or normal flour170 Grams
- Raw cacao powder50 Grams
- Pumpkin or butternut squash300 Grams
- Hot water60 Milliliters
- Olive oil or butter200 Milliliters
- Bicarbonate of soda1/2 Teaspoons
- Baking powder1 Teaspoons
- Xanthan gum1 TeaspoonsLeave out if using plain flour
- sea salt1/4 Teaspoons
- Coconut palm sugar or brown140 Grams
- Honey or maple syrup260 Milliliters
- vanilla extract1 Teaspoons
- Pumpkin or butternut squash100 Grams
- Coconut oil60 Milliliters
- Honey or maple syrup30 Milliliters
Preheat your oven to 175°C
Grease and line a baking tray.
Prepare your pumpkin puree by removing the skin & seeds and cut into 2cm chunks, Steam until soft (about 10 minutes). Make sure you steam the pumpkin for the icing as well but keep to one side do not blend with the dates.
Soak the dates for 10 minutes in warm water
Put into a blender with the soaked dates and excess water and blend until smooth
Combine the rice flour, raw cacao, bicarb, baking powder, xantham and coconut palm sugar in a bowl.
In a separate bowl mix together your pumpkin and date puree, honey, oil and vanilla essence. Once combined add to the dry ingredients and stir until there are no lumps.
Pour the mixture into a greased and lined cake tin or baking tray and bake for 30 minutes or until a knife comes out clean.
To make the icing:
While the brownies are in the oven, blend the pumpkin puree with the coconut oil and honey and put into the fridge to set for 30 minutes.
Then ice the brownies.
Optional garnish with chopped nuts