- 1 Cup Brown Teff Flour
- 3⁄4 Cup Raw Cacao Powder
- 2 tsp Cinnamon
- 1 tsp Vanilla Powder
- 2 Cups Steamed Pumpkin Puree
- Cup Fresh or Frozen (defrosted) Raspberries
- 1⁄2 Cup Melted Coconut Oil
- 1 Cup Coconut Syrup (option to add another 2 tbsp if you would like sweeter)
- Pre-heat your oven to 180 degrees Celsius. Line a small to medium baking dish with baking paper and set aside.
- Chop up roughly 1⁄4 of a large, round pumpkin and place in steamer basket, steam until each chunk is soft all the way through. Blend until smooth & measure out 2 cups.
- In a mixing bowl, add teff flour, cacao, cinnamon and vanilla & mix together until evenly distributed.
- Add measured out pumpkin into your blender/mixer, add in coconut oil and coconut nectar and mix. Keep your mixer going and slowly add in dry ingredients until thoroughly mixed together. May need to scrape down sides of the mixture a couple of times. Pour into a mixing bowl and fold in majority of the raspberries, leaving a small handful aside to top your brownies.
- With a spatula, scrape mixture into your baking tray and level it out until the brownie thickness is around 2cm high. With the remaining raspberries, gently push them into the top of the brownie mixture.
- Bake in the oven for 50 minutes until top and sides are well cooked. Option to slice the brownies into desired pieces & place back into the oven for 5 minutes to individually cook the sides.
- Store in an air-tight container in the fridge for up to 10 days. Can also individually wrap and freeze. Brownies are best served hot. Delicious with yoghurt & toasted coconut!