This Pumpkin Brownie let’s you get all of the classic fall flavors, but with less than half the calories of your average fall-treat.
1 can garbanzo beans (chickpeas) drained
3⁄4 cup pumpkin puree
1⁄3 cup coconut palm sugar
Juice and Zest of 1 orange
2 tsp baking powder
2 tsp Pumpkin Pie Spice
1⁄2 teaspoon sea salt
1⁄2 cup dark chocolate chips (optional)
1. Preheat oven to 350.
2. Pour all of the ingredients except the chocolate into your food processor or blender and pulse til it’s smooth (it should be the consistency of pancake batter).
3. Bake in an 8” square pan at 350 for 45 minutes, or until a knife inserted in the center comes out clean.
4. If you want a chocolate glaze on the cake, sprinkle chocolate chips over the cake while it is still hot. Let sit for 2-3 minutes then spread with a butter knife to coat cake.
And make sure you save this recipe for the holidays…it’s a great grainfree option for a Thanksgiving dessert, as well!
*The nutritional info I listed includes the dark chocolate… if you decide to skip that, each serving only has 109 calories, and 11.1g of sugar