Roasted Winter Squash Brownies

Roasted Winter Squash Brownies
Prep time: 30 minutes / Baking time: 30 minutes
Servings: 24
Calories: 65 kcal
Ingredients
- 1.5 cups roasted winter squash butternut or other sweeter variety
- 2 flax “eggs” 2 Tbsp ground flax mixed with 6 Tbsp hot water
- 1 cup pitted dates
- 1/2 cup apple sauce
- 1/3 cup unsweetened almond rice or coconut milk
- 1 tsp vanilla extract
- 1/2 cup white or brown rice flour
- 1/3 cup almond meal
- 1/3 cup coconut flour
- 1/4 cup + 1 Tbsp cocoa powder
- 2 Tbsp organic sugar
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
-
Preheat oven to 400° F. Line a 9 x 9 inch pan with foil and coat with coconut oil.
-
Peel, seed and dice your squash. Place in a small pan and bake for 30 mins, or until tender. Remove from oven and let cool.
-
Puree ground flax and hot water; set aside.
-
Place dates in food processor and process until pea-sized. Add roasted squash and process until both are well combined.
-
Add in apple sauce, almond milk and vanilla extract. Process until combined.
-
Sift dry ingredients together then add and process again until mixture reaches a fudgy consistency. Stir in the flax “egg” and then scoop the batter into pan.
-
Bake for 25-30 minutes. Let cool completely before cutting.
Recipe Notes
Adapted from a recipe found on http://www.thehealthymaven.com Recipe Courtesy of Chef Kevin Wagner RNCP
Nutrition Facts
Roasted Winter Squash Brownies
Amount Per Serving
Calories 65
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Sodium 57mg
2%
Potassium 140mg
4%
Total Carbohydrates 12g
4%
Dietary Fiber 2g
8%
Sugars 5g
Protein 1g
2%
Vitamin A
31.4%
Vitamin C
3.8%
Calcium
2.9%
Iron
2.7%
* Percent Daily Values are based on a 2000 calorie diet.