Pumpkin is one of the most versatile ingredients. It is delicious in both sweet and savoury dishes. Whether you want to whip up a pasta sauce, make a hearty soup, bake it into a cake or have it simply roasted on its own – in any shape or form it is perfect. There are many varieties of this root vegetable, some of which are sweeter than others. The carb content also varies between the different types.
Pumpkin pie is a childhood favourite of mine. My auntie used to make the best pie, and I always look up to that pie when I make any desserts with pumpkin or butternut squash. This Pumpkin Pie Brownie hit the spot perfectly. It is possibly the closest I have ever come to my auntie's recipe. This pie is the creamiest and most delicious creation that tastes just like the filling of a pumpkin pie, but with a hint of chocolate. The cake is full of fibre and polyphenols from two sources: pumpkin and tofu, which contribute to gut health, blood plasma lipid levels and support BG management. It is also full of vitamins, minerals and healthy fats, that are complimented with 2 complete sources of protein: tofu and the protein powder. The perfect way to get your nutrients in, fuel your body and support healthy metabolic processes.
Ingredients: 305g baked 300g silken tofu 25g vegan chocolate protein 30g oat flour 5g cacao powder 15g walnut butter 10g hemp seeds 1 whole egg 10g granulated sweetener 1 tsp baking powder Method: Cut the pumpkin into smaller pieces and peel of the skin (do this once it has been cooked). Blend everything (accept the hemp seeds) in a blender until perfectly smooth & creamy. Mix in 1/2 the hemp seeds with a spoon, and transfer the mixture into an oven-safe tin. Sprinkle with the remaining hemp seeds. Bake for 30-40min at 200*C. Let cool and enjoy!