Vegan Pumpkin Swirl Brownies
Ingredients
- 550 g hokkaido squash
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 60 ml freshly pressed orange juice
- 250 g spelt flour
- 180 g muscovado sugar
- 2 tablespoons corn starch
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 120 ml rapeseed oil
- 360 ml oatmilk
- 85 g raw cacao powder
- 120 ml oatmilk
Preparation
Preheat oven to 180°C
Grease and line a 23x23 cm baking tin
Cook the hokkaido squash until soft and mash it
Mix the mashed squash with cinnamon, nutmeg, and orange juice to make the pumpkin swirl mixture
Combine the dry ingredients: spelt flour, muscovado sugar, corn starch, baking powder, salt, and raw cacao powder in a bowl
Mix the wet ingredients: rapeseed oil and oatmilk (360 ml) in another bowl
Combine the wet and dry ingredients to form the brownie batter
Pour the batter into the prepared tin, swirl in the pumpkin mixture, and bake for 30-40 minutes or until a toothpick comes out clean