Fit Pumpkin Brownie

Fit brownie with pumpkin puree. No dairy. 8 portions (approx. 140 calories each). Easy.

I do recommend it strongly if we crave a homemade cake but we don’t want to eat empty calories. A cake full of goodness. Good for either a dessert or a healthy sweet snack. I used a butternut squash which is available all year round and it is very cheap. Rather not for amateurs of sugar cakes with wheat flour. Fit freaks love it though. The cake is moist and heavy as brownie should be.

Dry ingredients:

* oat flour 75g (blended oats)

* cocoa powder 50g

* xylitol 80g

* baking powder 1 teaspoon

Wet ingredients

* Pure pumpkin, a full glass about 280g – 300g

* 3 eggs

Additionally:

* 50g of chocolate min. 80% cocoa

* 50g plant milk.

In one bowl combine the dry ingredients, in the other, mix the wet ingredients. Combine the contents of both bowls with a spoon (quickly). Bake for about 30 minutes, 170 degrees Celsius. You need to catch the moment when the dough is no longer raw but still moist.

Heat the milk slightly, add the chocolate to it when it is well melted, stir until a glossy glaze is formed, pour over a cool cake.