Gluten free flourless protein pumpkin brownies

Last year was a bit of a year for vegetables – they finally found their mainstream place in sweet treats, and to be honest, I’m quite glad.

I love the sticky texture things like sweet potato can add to gluten free brownies – and when you want something similar but a bit lower in carbs/calories, pumpkin hits the spot. Add in a little protein powder and you’ve got the perfect snack to satisfy sweet cravings!

I’m still experimenting with the new Protein Pow powders and decided to use the pea protein powder in these gluten free brownies. It worked really well and didn’t taste too ‘protein-y’ at all.

For anyone embarking on a healthy quest this January, these are a great treat to make at the weekend and nibble on throughout the week. Cut into 12 squares they are only 127 calories each, and perfect for when you’ve got insatiable sweet cravings!

I topped mine with some Sweet Freedom chocolate sauce for decoration, but you could use melted dark chocolate if you wanted something a little less sweet. I found my can of pumpkin puree in Tesco (with the American imported food) but you could easily make one by roasting or steaming pumpkin and blending it with a little water.

So, without further ado, I hope you enjoy these protein brownies! The recipe is really simple and they will provide you with a tasty, healthy snack – and they’re free from gluten, dairy and refined sugar too, Yummy!

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Yield: 12

Gluten free protein pumpkin brownies

Gluten free, dairy free, refined sugar free protein pumpkin brownies. Macros per slice: 127 cals; 6.1g fat; 6.4g protein; 12.3g carbs; 8.4g sugar.

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Ingredients

For the brownies

• 350 g Libby’s pumpkin puree
• 30 g Protein Pow vegan pea protein powder
• 120 g honey
• 100 g almonds
• 3 tbsp coconut flour
• 1 tsp vanilla extract
• 30 g Creative Nature cacao powder
• Pinch salt
• ½ tsp gluten free baking powder
• 2 eggs

For topping (optional)

• Sweet Freedom Choc Shot

Instructions

1. Preheat the oven to 175’C and line a baking tin with baking paper.
2. Add all of the brownie ingredients to a large mixing bowl and combine. They should form a thick, chocolatey batter which will smell amazing!
3. Pour into the baking tin and flatten using a spatula. Place in the oven for around 20 minutes. The brownies will be done when you can pull a knife out clean from the centre – they will be a little soft still, this is a fudgy-type brownie.
4. Allow to cool before carefully removing from the baking tin. Cut into 12 squares and drizzle with Choc Shot for decoration. Store in an airtight container – if you don’t eat them all at once!

What’s your favourite gluten free protein brownie recipe? Comment below with your favourite ideas or share your photos on my  Facebook, Twitter or Instagram pages. I love hearing your feedback and suggestions!