Tuesday, November 20, 2012

Gluten Free Pumpkin Brownies

Remember the Brownie baking mix I received from Kim on my October Foodie PenPal box?
 Well, I have been promising my son Chris I would bake the brownies for a couple of weekends now.  However, we had some desserts in the freezer that needed to go before I could make room for more sweets.  We baked them together, the toppings were Chris' idea.  I love how much my son enjoys being in the kitchen with me, it is so cool to see how much he likes to help out and learn how to make his favorite things to eat.
This recipe is very simple and requires little preparation.  It is easy to follow which makes it perfect for children (or adults) who are new to baking.
Here's what we used:
1 Trader Joe's Gluten Free brownie mix (from Kim ;o))
1/2 cup of carob chips
1 15 oz can of organic pumpkin puree
1 egg
1 oz. of water
baking spray
a baking pan
parchment paper
Toppings:
a handful of crushed almonds
sprinkles

Directions:
Preheat your oven at 350 degrees.  In a mixing bowl, combine your brownie mix, egg and pumpkin.  Mix well with a hand mixer and add the water.  Add in your carob chips and fold mixture around with a spatula.  Spray your baking pan and add in parchment paper to it, the cooking spray will serve as a glue for your paper to stick to the pan.  This will also prevent the mixture from sticking to the pan.  Pour mixture into baking dish.  Add in a handful of crushed almonds and/or colorful sprinkles over top.  Bake for 30 minutes.  Let it cool for 20 minutes prior to cutting it.
Inspired by Thanksgiving I decided to add the pumpkin.  It gave the brownies a moist cake like consistency.  Feel free to add a scoop of your favorite protein powder for a power snack! 

Enjoy your treats, but don't forget to stay on track with your health and fitness goals during the holiday season!  
Tip: After baking your treats,  keep a serving of your baked goods out and freeze the rest. Thaw them as needed.
 "Out of sight out of mind" 

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