- 2 cups plus 2 tablespoons spelt flour (note: sprouted spelt flour, such as One Degree is the most nutritious choice)
- 1 cup raw cacao powder
- 1 1/2 tablespoons baking powder
- Pinch of unrefined sea salt
- 1/2 cup unrefined organic red palm oil
- 1 cup pure maple syrup
- 1 cup unsweetened hemp milk
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree (I like BPA-free boxed pumpkin, such as Pacific Foods)
- 1/2 cup raw cashews
- 1/4 cup water
- 1 teaspoon pure vanilla extract
- 1 organic, pastured egg (such as Vital Farms)
- 1/3 cup coconut palm sugar
- Preheat oven to 350 degrees. Lightly oil a 9 x 11-inch baking dish.
- In a large mixing bowl, mix together 2 cups of the flour, cacao powder, baking powder and salt. Set dry ingredients aside.
- In a high-speed blender, add the red palm oil, maple syrup, hemp milk and 1 tablespoon of the vanilla extract. Process until smooth and creamy.
- Mix the wet ingredients in with the dry ingredients (Note: Be careful not to over mix or you will end up with tough brownies). Pour the batter into the baking dish and set aside.
- In a high speed blender, add the remaining 2 tablespoons of flour, remaining teaspoon of vanilla, pumpkin, cashews, water, egg and coconut palm sugar. Process on high until smooth and creamy.
- Carefully swirl the pumpkin mixture in with the brownies. Bake for 35 to 38 minutes, or until a toothpick inserted in the middle has just a wee bitty bit of chocolate on it when you pull it out. Let it cool (if you have the self-control!), cut into squares, and serve.