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These healthy flourless pumpkin breakfast brownies are SUPER fudgy and packed with protein- They are totally acceptable to kickstart your day! A one bowl, blender made recipe which is naturally gluten free, vegan, paleo, sugar free, grain free and dairy free! 

  • 1 cup pumpkin puree not pumpkin pie filling
  • 1/2 cup almond butter can sub for any nut/seed or soy nut butter
  • 2 T cocoa powder more = richer taste
  • 1-2 scoops of protein powder see shop page for tested options*
  • Frosting of choice see link above for protein packed option, coconut cream ganache and coconut oil frosting

  1. Preheat the oven the 180C/350 F and coat a 8 x8-inch baking tray or small loaf pan with parchment paper/tin foil and grease lightly.
  2. In a high speed blender or food processor (or even by hand), add your pumpkin, almond butter, stevia and cocoa powder and blend until a thick batter remains.
  3. Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center.
  4. Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully.
  5. For the frosting
  6. In a small saucepan, heat your coconut milk. When it starts to bubble, remove from heat.
  7. Add your chocolate chips into the warm milk and whisk until the chocolate chips have melted and combined.
  8. Pour over your chilled brownies and refrigerate until firm.

  • Healthy Flourless Pumpkin Breakfast Brownies (Keto, Vegan, Paleo) should be kept refrigerated and will keep well for up to 2 weeks.
  • Breakfast brownies are freezer friendly and can be stored in the freezer for up to 6 months. 
Recipes Arman


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