1 cup fresh pumpkin, peeled and chopped
1/3 cup coconut flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
4 large eggs
1/3 cup raw honey
2 tablespoons coconut oil
¼ cup 80% dark chocolate, chopped
¼ cup walnuts, chopped
Makes: 9 large pieces or 16 small pieces
Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit.
Put the chopped pumpkin into a small saucepan. Cover with water and bring to a boil over medium high heat. Let it cook for 5 minutes or just until the pumpkin is fork tender. Drain all of the water from the pot and transfer the cooked pumpkin in a food processor. Add the eggs, raw honey and coconut oil and process until well blended. Set aside the mixture.
In a medium sized bowl. Mix the coconut flour, cinnamon, baking soda and salt. Sift 2x to lighten the mixture. Make a well at the center and add the blended pumpkin mixture. Mix until it forms a smooth batter and then add the chopped chocolate and walnuts last.
Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 20 to 30 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.