Pumpkin Swirl Brownies
Ingredients
- 550 g hokkaido squash, cut into big cubes
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 60 ml freshly pressed orange juice
- 250 g spelt flour
- 180 g muscovado sugar
- 2 tbsp corn starch
- 1,5 tsp baking powder
- 1/2 tsp salt
- 120 ml rapeseed oil
- 360 ml oatmylk
- 85 g raw cacao powder + 120 ml oatmylk