diningwithdana:

Healthy Halloween – These Pumpkin Spice Brownies are tasty, yet nourishing (vegan safe)

Looks like this blog hit over 300 followers! Whoop whoop! Thank you to everyone who has taken an interest in this spookfest of a tumblr, I hope you’re hungry (you must be, scrolling is quite a tiresome task). I can’t wait to show you what posts are coming up next, but first, let me take a selfie- ahem, tell you how to make this scrumptious autumn treat. As promised, here is the celebratory recipe for all of you wonderful circus freaks…

Ingredients:

Wet:

• 3 cups chopped pumpkin
• ¼ cup banana (one small banana)
• ¼ cup rice milk (or regular milk)
• ¼ cup oil of choice
• ½ cup agave syrup, brown sugar or other sweetener
• ½ teaspoon vanilla extract

Dry:

• 1 and ½ cup flower (whole wheat, preferably)
• ½ teaspoon salt
• ¾ teaspoon baking soda
• a generous sprinkle of cinnamon
• a small sprinkle of nutmeg

Step 1: Preheat oven at 350°F (or 180°C). Cook the chopped pumpkin in a pot at low heat with the rice milk. Occasionally test to see if it is soft. If so, use a vegetable masher, release the cackling witch within you and crush the pumpkin until it becomes a soup.

Step 2: Mix dry ingredients in a bowl. Use as much cinnamon as desired, but remember to be a little skimpy with the nutmeg, as the taste is significantly stronger.

Step 3: Mash banana and add to dry mixture along with the pumpkin and other remaining wet ingredients.

Step 4: Grease and flour a pan, then pour batter in.

Step 5: Bake until brown or for about 20 minutes.

Step 6: Remove from oven and let cool. For a little something even tastier, eat while warm.

If you’d like to put your own twist on the recipe, submit it to the blog and show us your concoction!