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Pumpkin seed flour brownie recipe
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Small Batch Pumpkin Seed Flour Brownies (Grain-Free, Nut-Free, Low Sugar)

Fudgy, low sugar, low carb, and allergy-friendly brownies.
Course Dessert
Cuisine Brownies
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 9 small brownies
Calories 72kcal
Author Lauren Goslin

Ingredients

  • ½ c. cocoa powder
  • ¼ c. pumpkin seed flour make this by grinding pumpkin seeds in a coffee grinder
  • 1 T. natural granulated sugar such as coconut sugar
  • ⅛ t. sea salt
  • 1 t. arrowroot*
  • 6 T. applesauce
  • 2 T. coconut oil melted before measuring
  • 1 t. maple syrup or honey
  • 2 t. vanilla
  • 2 t. water
  • chopped dark chocolate for sprinkling on top, optional

Instructions

  • Begin with room temperature ingredients.
  • Preheat the oven to 350 degrees.
  • Whisk the dry ingredients (cocoa, flour, sugar, salt, arrowroot).
  • Mix the wet ingredients (applesauce, oil, maple syrup or honey, vanilla, and water).
  • Mix all.
  • Pour the batter into a small, square, lightly oiled baking dish (I use a 5 x 5 inch dish).
  • Bake 22-25 minutes.
  • Cool completely.
  • Cut and serve!

Notes

Nutrition facts based on using coconut sugar and maple syrup. Chocolate not taken into account. WW points (new system): 2

Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 6.4g | Protein: 1.8g | Fat: 5.4g | Saturated Fat: 3.3g | Polyunsaturated Fat: 2.1g | Sodium: 29mg | Fiber: 1.7g | Sugar: 3g