Recipe: Gluten free post-workout chocolate pumpkin brownie

Recipe: Gluten free post-workout chocolate pumpkin brownie

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…

Ready to concoct something delicious!

Ready to concoct something delicious!

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

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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

  1. Preheat oven to 180’C.
  2. Combine all of the ingredients – apart from the nut butter and dark choc squares – in a bowl and mix.
  3. Pour into a baking tray. I used a lined loaf tin, but a rectangular or round tin would work just as well
  4. Roughly chop the choc squares and place on top. Dollop the nut butter in splodges on top as well.
  5. Bake for approx 55 minutes for a loaf tin or 45 mins if using a larger tin with mixture spread out thinner
  6. Allow to cool slightly, chop into eight pieces and enjoy!

 

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4 Comments

  1. February 16, 2015 / 08:19

    They look delicious. I love the idea of adding a but of peanut butter too. I can imagine that working so well with the chocolate and pumpkin. Yum

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