Butterless Gluten-Free Pumpkin Brownie by @hervecuisine

40 min

8 servings

🎃

200 g

Pumpkin puree

🥚

2

Eggs

🍫

200 g

Dark chocolate

🥛

95 ml

Almond milk

🌰

100 g

Hazelnut, almond

🍬

100 g

Sugar

🫘

50 g

Chickpea flour

🍦

1 tbsp

Vanilla extract

🥜

50 g

Toasted hazelnuts

🫙

1 tsp

Baking soda

🧂

1 pinch

Fleur de sel

  1. Melt
    • Dark chocolate
    • Pumpkin puree

    Melt the chocolate, and once it has cooled slightly, mix it with the pumpkin puree.

  2. Add
    • Eggs
    • Sugar
    • Vanilla extract

    Add the eggs, sugar, vanilla extract, nut puree and almond milk.

  3. Add
    • Chickpea flour
    • Fleur de sel

    Add the flour, baking soda and salt.

  4. Add
    • Toasted hazelnuts
    • Dark chocolate

    Add the hazelnuts and the remaining chocolate cut into large chunks.

  5. Bake

    Bake for 20 minutes at 180 degrees.

Butterless Gluten-Free Pumpkin Brownie by @hervecuisine

40 min

8 servings

🎃

200 g

Pumpkin puree

🥚

2

Eggs

🍫

200 g

Dark chocolate

🥛

95 ml

Almond milk

🌰

100 g

Hazelnut, almond

🍬

100 g

Sugar

🫘

50 g

Chickpea flour

🍦

1 tbsp

Vanilla extract

🥜

50 g

Toasted hazelnuts

🫙

1 tsp

Baking soda

🧂

1 pinch

Fleur de sel

Preparation Steps

  1. Step 1/5

    Melt the chocolate, and once it has cooled slightly, mix it with the pumpkin puree.

    🍫Dark chocolate
    🎃Pumpkin puree
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/5

    Add the eggs, sugar, vanilla extract, nut puree and almond milk.

    🥚Eggs
    🍬Sugar
    🍦Vanilla extract
    🥜Hazelnut, almond or cashew puree
    🥛Almond milk
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/5

    Add the flour, baking soda and salt.

    🫘Chickpea flour
    🫙Baking soda
    🧂Fleur de sel
    🥣Mixing bowl
    🥄Whisk

  4. Step 4/5

    Add the hazelnuts and the remaining chocolate cut into large chunks.

    🥜Toasted hazelnuts
    🍫Dark chocolate
    🥣Mixing bowl
    🔪Knife

  5. Step 5/5

    Bake for 20 minutes at 180 degrees.

    🍳Baking pan

Composition

Ingredients

Types

Vegetables, Eggs, Chocolate, Plant-based milk, Nuts, Sweeteners, Flour, Legumes, Flavoring, Leavening agent, Spices

Ingredients

Pumpkin puree, Eggs, Dark chocolate, Almond milk, Hazelnut, almond, Sugar, Chickpea flour, Vanilla extract, Toasted hazelnuts, Baking soda, Fleur de sel

Notes

Pumpkin puree (cooked pumpkin, pureed), Dark chocolate (to melt), Hazelnut, almond (or cashew puree), Chickpea flour (the creator used chickpea flour), Baking soda (food-grade bicarbonate)

Allergens

Eggs, Soy, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

272 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 23g, Fat: 19g, Fiber: 3g, Sugars: 15g

Nutritional Information

Minerals

Magnesium: 55mg, Iron: 1.8mg, Potassium: 210mg, Sodium: 110mg

Vitamins

Vitamin A: 220µg, Vitamin E: 1.8mg, Vitamin B2 (Riboflavin): 0.1mg

Preparation

Time Information

Preparation

20 minutes

Cooking

20 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

5 steps

Equipments

Utensils

Mixing bowl, Whisk, Baking pan, Knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Fudgy, Moist, Dense

Flavors

Chocolatey, Sweet, Nutty, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 4-5 days (in an airtight container), room temperature : 1-2 days (covered, away from heat), freezer : 2 months (wrapped individually, in an airtight container)