Butternut Brownies

Autumn is such a beautiful season. The hot and sunny days may long gone, but there is something special about the colder months ahead. Think about the crisp leaves beneath your feet, seeing all those amber tones fall around you, as you are wrapped up warm in your big fluffy coat and scarf. Those long walks are wonderful, as you really do appreciate the beauty of nature.

What I do have to give most of the credit to for my love for Autumn is the food and beverages that come with it.Β There is no shying away from the fact that we turn are attention towards the things that bring us warmth, comfort, feeding the soul. I am definitely a fallen victim for having a few more coffees than usual, not to mention my delightful snacks of choice to go with them.

Speaking of which, let me get to my latest recipe, featuring an usual seasonal ingredient…butternut squash! Yes, I have been recipe tasting (oh the pain) to bring you these tempting butternut brownies for you to share amongst your family and friends. Well, you don’t have to share if you don’t want to…it isn’t quite the time for giving yet!

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This recipe is gluten free, but can be adapted to those of you are not gluten-intolerant if you prefer. But one thing that won’t change is how good these are for you too! Packed with wholesome ingredients that will nourish your body well, to keep you all warm and cosy as the days and nights grow colder.

Makes up to 12 Brownie Squares

Ingredients

  • 250g butternut squash
  • 100g rice flour
  • 20g almond flour
  • 120g pitted dates
  • 2 whole eggs
  • 20g almond butter
  • 20g cocoa powder
  • 3 tbsp maple syrup
  • 1 tbsp vanilla extract.
  • 1/2 tsp xantham gum
  • 1 tsp baking powder

Method

  • Begin by cooking the butternut squash. You can wrap them in foil and bake until soft for 20-25 minutes. Or boil in them on a medium heat hob for 20 minutes, again until soft. Then leave to cool before mixing.
  • Once cooled, pre heat your oven to Gas Mark 4, and line a baking tray with greaseproof paper.
  • Add butternut squash to a food processor/ blender along with pitted dates. I chose to add a bit of each ingredient then blend, so that the dates mix well.
  • In a large bowl sift the flours and all other dry ingredients
  • Gently mix in eggs one at a time, until fully combined.
  • Now add in maple syrup and vanilla extract.
  • Pour mixture into the baking tray and place on the middle shelf in your oven.
  • Bake for 20 minutes, checking half way through, and turn around.
  • After this time, remove from oven, drizzle almond butter over the top then place back in the oven for another 5-10 minutes.
  • Test the brownie with a skewer, and if it comes out clean (no mixture on the end) then it is done.
  • Leave to cool in tray for 15 minutes before removing to place on a rack, again to cool for 20 minutes before slicing up.

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Be sure to let me know if you do give this recipe a try, as I love feedback about my bakes! Make sure you share your creations on social media, remembering to tag me in the post and use the hashtag #growingbutterflyΒ 

 

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