Pumpkin Swirl Protein Brownies: 174 cal/11f/15c/6p.
With Thanksgiving Day approaching faster than we realize, it is definitely time to start thinking of what to bring to share with family and friends! Unless you are hosting Thanksgiving dinner…then add this easy recipe to the 100 other things your are already making! I promise it’s easy and healthy with a touch of Paleo involved 😉
Few things I want to mention on this recipe. First, you are using coconut flour so the brownie portion will be a little on the crumbly side. DON’T FRET. Once the brownies are cooled, refrigerate…THEN cut. They truly tasted even yummier chilled anyway!
Also using all natural ingredients here…especially pure maple syrup or honey as the sweetener. Plus the nutrient benefits are fantastic!
Adding About Time Whey Protein is optional, but a perfect way to add extra sweetness and sneak in that protein…especially with the little ones! It also helps when my 9 year old daughter has nearly become a vegetarian ever since she held a chicken at a petting zoo. Oh dear, here we go. But both of my kids (son is 7) taste tested these brownies and WE GOT THEIR SEAL OF APPROVAL! Seriously, that’s huge!!
Now give it a go and you won’t be disappointed!
PUMPKIN SWIRL PROTEIN BROWNIES
1/2 cup coconut flour
1/2 cup unsweetened cocoa powder
9 tbsp grass-fed butter, melted
3 free-range eggs, room temp
1/2 cup pure maple syrup (or honey)
1 tsp vanilla
1/2 tsp salt
1 cup pumpkin purée
1 tsp pumpkin pie spice
1 drop full drop of Nu Naturals liquid vanilla stevia (or 1/2 tsp vanilla + 2 pkts stevia)
Preheat oven to 325F. Coat 8×8 pan with organic non stick oil spray.
In one bowl, combine the 1/2 coconut flour less 1 tbsp (you will use it later), cocoa, butter, eggs, maple syrup, vanilla and salt. Mix well.
In another bowl, combine pumpkin, 1 tbsp coconut flour, spice, protein, and vanilla stevia.
Pour half of the brownie mixture into the pan and spread out evenly.
Next, pour all of the pumpkin mix on top of the brownie mix in the pan.
Take the remaining brownie mix in the bowl and pour it out into lines on top of the pumpkin mix. You can use a ziplock baggie filled with the brownie mix and the tip cut to squeeze it into nice lines.
Take a toothpick or knife and zig zag through so you get a nice swirl pattern.
Bake for approx 25-30 min.
Cool completely then refrigerate. When ready, cut into 12 squares.
Makes 12 squares.
Macros per brownie: 174 cal/11f/15c/6p.