This recipe is a nice alternative to the traditional brownie recipe, adding variety to the fall, holiday season as well.
1 cup cold-pressed virgin coconut oil (in lieu of 1 cup butter)
3/4 cup sucanat
1 tsp. pure vanilla extract
1-1/4 cups freshly milled flour (use hard white wheat grain)
1 cup solid-packed pumpkin puree (100% pumpkin; NOT pumpkin pie filling)
2 tsp. pumpkin spice
[Make your own: 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves, and 1/3 tsp. ground nutmeg.]
1 tsp. baking powder
1/4 tsp. Celtic sea salt
1/2 – 3/4 cup carob chips
Preheat oven to 350 degrees.
Lightly grease an 8-inch square pan.
In a large bowl, beat oil, sucanat, and vanilla on medium speed until smooth.
And egg, beat until fluffy.
Stir in flour, pumpkin, spices, baking powder, and salt.
Fold in carob chips.
Pour into prepared pan and spread evenly.
Bake 45 to 60 minutes or until toothpick inserted in center comes out clean.
Cool completely in pan on a wire rack.
Cut into squares and enjoy!