Grain and Dairy Free Pumpkin Brownies

It's Vata season in Ayurveda.  This time of year we tend to crave rich, warming foods.  There's a reason for that!  It's brisk, windy, and rough outside; taking in the opposite quality of our foods is a great way to feel balance.  The sweetness of the maple syrup, the grounding quality of pumpkin, and the rejuvenating ashwagandha is the perfect recipe to ground and balance during what an be a hectic season for some.  Enjoy these brownies guilt free!

RECIPE

Wet Ingredients

3 eggs, large (room temp)

1/2 cup maple syrup

1 cup pumpkin purée

1 teaspoon vanilla extract

DRY INGREDIENTS

1/2 cup coconut flour

1/2 cup cocoa powder

1/4 cup coconut sugar

1 teaspoon baking powder

1 teaspoon ashwagandha (for an extra adaptogen!)

1/2 cup dark chocolate chips

METHOD

1.      First, preheat oven to 350 degrees, and liberally use coconut oil on large cast iron skillet pan

2.      Put wet ingredients in large bowland mix together until smooth.  Then, add dry ingredients and mix together until just combined

3.      Pour batter into pan and spread out evenly

4.      Bake for 40-45 minutes