I love brownies. That’s actually pretty ironic, considering I don’t like chocolate cake, pudding, ice cream, or frosting. Regardless, brownies aren’t super healthy for you. I experimented with different Native ingredients to create this healthy alternative. The pumpkin seeds give them a boost of protein and they still make a sweet finale to the end of your day.
You can make these brownies more of less sweet by adjusting the amount of maple syrup in the mix. If you increase the maple syrup quantity, reduce the amount of water accordingly (and vice versa).
Dark Chocolate Pumpkin Seed Brownies
Made with pumpkin seed flour and maple syrup, these brownies are high in protein and fiber.
- 1 cup pumpkin seed flour grind up raw shelled pumpkin seeds in a coffee grinder or food processor
- 2/3 cup cocoa powder
- 1/2 cup real maple syrup
- 3 Tbsp tapicoa flour can substitute corn starch
- 1 tsp salt
- 2 Tbsp avocado oil can substitute melted coconut oil
- 1/3 cup water approx/
- whole shelled pumpkin seeds and salt for the top optional
- Preheat oven to 350°
- Grind pumpkin seeds into flour and measure 1 cup
- In medium mixing bowl, mix flour, cocoa powder, tapioca starch, and salt together
- Stir in maple syrup, avocado oil, and water
- Pour into greased 8 x 8 baking dish and top with pumpkin seeds and salt flakes
- Bake for 30 minutes
1 thought on “Dark Chocolate Pumpkin Seed Brownies”
These are a favourite of mine. I make them with half the maple syrup called for, and substitute coconut flour for the tapioca. I have to add water to get the right texture. Thank you for all the great recipes!
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