Pumpkin Brownie Tart

 

Pumpkin Brownie TartIngredients

3/4 cup whole wheat pasty flour*
1/4 cup unsweetened cocoa powder
1 egg
1/4 tsp baking soda
1/4 tsp sea salt
1 cup puréed pumpkin
1/2 cup maple syrup
2 Tbs melted butter
1 tsp pure vanilla extract
4 oz bittersweet chocolate, melted

 

  • Preheat the oven to 350°F
  • Oil an 8-inch baking dish and set aside.
  • Sift together in a large bowl: flour, cocoa powder, arrowroot, baking soda and salt.
  • Mix in a separate bowl: pumpkin, maple syrup, oil and vanilla extract.
  • Add the flour mixture to the pumpkin mixture and mix until just combined.
  • Stir in the melted chocolate.
  • Press the brownie batter evenly into the bottom of the oiled pan with a spatula or the back of a spoon. Set aside.

*Using sprouted grain flour or soaking the whole grains, dehydrating, and grinding them into flour is the best way to remove the anti-nutrients present in all grains.


 

Pumpkin Layer

1 cup puréed pumpkin
1/4 cup maple syrup
1/4 cup organic whole milk
1 tsp pure vanilla extract
2 Tbs arrowroot
3/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice

 

  • Mix together the pumpkin, maple syrup, milk and vanilla extract in a large bowl.
  • Combine in a small bowl, the arrowroot, cinnamon, ginger, nutmeg and allspice.
  • Add the spice mixture to the pumpkin mixture and mix thoroughly.
  • Spoon the pumpkin batter on top of the brownie layer, leaving a little room at the edges.
  • Bake at 350°F for about 35 minutes or until the brownie edge looks done and the outermost inch of the pumpkin filling is slightly cracked and set. Don’t worry if the center is still soft; it continues to firm up as the tart cools.
  • Allow the tart to cool to room temperature; place pecan halves on top if desired and refrigerate for at least one hour to set.

Recipe submitted by Susan Blake, NTP, GCP


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