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🍰 Moist Vegan Pumpkin Brownies

223 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 1 pc.
• Spelt flour, Type 630 200 g
• Margarine, vegan 3 tbsp
• Apple sauce 4 tbsp
• Baking powder 1 packet
• Cocoa powder 80 g
• Brown sugar 5 tbsp
• Vanilla sugar 2 packets
• Salt pinch
• Oat drink 150 ml
• Icing sugar 10 g

Instructions

1. 1. Preheat your oven to 200 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the pumpkin.
3. 3. Cut the pumpkin in half.
4. 4. Remove the inside including the seeds.
5. 5. Grate the pumpkin flesh finely.
6. 6. Take a large mixing bowl.
7. 7. Add the grated pumpkin to the bowl.
8. 8. Add the flour.
9. 9. Add the margarine.
10. 10. Add the applesauce.
11. 11. Add the baking powder.
12. 12. Add the cocoa powder.
13. 13. Add the brown sugar.
14. 14. Add the vanilla sugar.
15. 15. Add a pinch of salt.
16. 16. Add the oat drink.
17. 17. Mix all ingredients well together.
18. 18. Grease an ovenproof dish with some fat.
19. 19. Pour the batter into the prepared dish.
20. 20. Spread the batter evenly in the dish.
21. 21. Place the dish in the preheated oven.
22. 22. Bake the brownies for about 30 minutes.
23. 23. Carefully remove the dish from the oven.
24. 24. Let the brownies cool down a bit.
25. 25. Sprinkle powdered sugar over the brownies.
26. 26. Serve the brownies and enjoy them.

Nutrition per serving

• kcal: 223
• Protein: 3 g · Fett/Fat: 10 g · Carbs: 32 g