I have really struggled to keep off the ‘naughty’ foods at the moment – so I thought I would make a healthy post-workout brownie that fits all my macros and won’t ruin my diet!
I’ve also had a can of pumpkin puree sat in my cupboard since I went to London, so I thought it was probably about time I stepped up and created something with it!
In the end I decided to opt for pumpkin puree-based brownies – something which felt like a naughty reward for training, and managing to avoid cake! Let’s see how this works out…
This batch made eight good size brownies with the macros as follows: Cals 230; Protein 9g; Fat 10g; Carbs 29g; Fibre 6g; Sugar. As a dessert following a chicken salad, it would match my post-workout carb needs perfectly.
I tried the first batch warm from the oven – amazing! They have a soft consistency, slightly fudgy, and not too easy to cut. However, they were really tasty and the nut butter and dark chocolate kind of melted down into them.
I let the rest cool and then portioned it up, putting the rest, individually wrapped, into the freezer: partly so they keep, and partly to stop Steve and I demolishing the lot before they’d even cooled down!
I really enjoyed working with the pumpkin, this is such an easy recipe to make! I have another tin left, so thinking I may try pumpkin brownies with that….watch this space!
Gluten free chocolate pumpkin brownies
Makes eight brownies as above
1 can (425g) Libby’s pumpkin puree
3/4 cup Green and Black’s cocoa powder
2 tbsp coconut oil (melted in a pan)
3/4 cup coconut sugar
1/4 cup Butterscotch flavour 90 Whey Isolate by Protein Works (or equivalent)
3 tbsp coconut flour
1/2 cup egg whites
2 tbsp Meridian smooth almond butter
2 squares Lindt 85% dark chocolate
- Preheat oven to 180’C.
- Combine all of the ingredients – apart from the nut butter and dark choc squares – in a bowl and mix.
- Pour into a baking tray. I used a lined loaf tin, but a rectangular or round tin would work just as well
- Roughly chop the choc squares and place on top. Dollop the nut butter in splodges on top as well.
- Bake for approx 55 minutes for a loaf tin or 45 mins if using a larger tin with mixture spread out thinner
- Allow to cool slightly, chop into eight pieces and enjoy!