Pumpkin Brownies

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/3 cup Pumpkin puree, pure

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/3 cup Cocoa powder
  • 1/3 cup Coconut flour
  • 2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on fitmomangelad.com

Description

Ingredients

• 1/3 cup Coconut Flour
• 1/3 cup Cocoa Powder
• 1/3 cup Pure Pumpkin Puree
• 1/4 cup Coconut Oil
• 2 tsp Pure Vanilla
• 4 eggs
• 1/2 cup Pure Maple Syrup
• 1/3 cup Coconut Flour
• 1/3 cup Cocoa Powder
• 1/3 cup Pure Pumpkin Puree
• 1/4 cup Coconut Oil
• 2 tsp Pure Vanilla
• 4 eggs
• 1/2 cup Pure Maple Syrup

Directions

• Preheat oven to 350°FCombine coconut flour and cocoa powderWhisk in the pumpkin, coconut oil, eggs, maple syrup and vanilla extract. Blend well.Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out cleanLet cool completely before removing from pan
• Preheat oven to 350°FCombine coconut flour and cocoa powderWhisk in the pumpkin, coconut oil, eggs, maple syrup and vanilla extract. Blend well.Pour batter into a 9 x 9 greased pan, and bake for 28-35 minutes, until toothpick comes out cleanLet cool completely before removing from pan