No vegetables could better represent October than Squash and Pumpkin. After an entire season of ripening, now is their time to shine! They are superstars when it comes to Winter storage and therefore are a fabulous seasonal ingredient.
Squash and Pumpkin are also nutrient dense; containing many B-vitamins, Vitamin C, beta-carotene (which our bodies turn into Vitamin A) and a bunch of essential minerals absorbed directly from your garden soil!
With months of squash ahead of us, we hope to inspire you with a few of our favourite recipes. There is way more to cooking with pumpkin and squash than soups and pie, and we love getting creative! we’ll be sharing MORE squash recipes on our blog this later this month, but for now let’s start with a SWEET one!
This recipe is rooted in my days before Incredible Seeds and farm life - back when I studied Pastry Arts at NSCC. The original recipe is for a three-tiered pumpkin spice cake, literally wrapped in solid milk chocolate! The holistic nutritionist and mother in me has simplified, and healthified, this scrumptious marriage between pumpkin and chocolate in this yummy, seasonal treat.
I use quinoa in a lot in my baking. It adds protein and fibre to our snacks. It also hides well if you have picky eaters! Speaking of which, I don’t use much in the way of sweeteners, so if you must, you have my permission to add no more than ¼ cup of raw sugar to this recipe. Try it my way first!
I bake these brownies in a mini-muffin tin, for easy school-lunch portions, but if you want brownie brownies, a 9x9 inch pan will do. Have fun!
Chocolate Pumpkin Brownies
Prep-time: 15 minutes. Bake time: 10-12 mintutes.
- ½ cup quinoa
- 1 cup water
- 1 tsp authentic vanilla extract
- ¼ cup rolled oats
- ½ cups whole spelt flour
- 1 tsp baking powder
- ¼ cup maple syrup or honey
- ¼ cup butter or coconut oil
- 3 fresh eggs, beaten
- ¼ cup cocoa powder (Fair-trade certified!)
- 1 cup chocolate chips (Ditto.)
- small amount of unsweetened, shredded coconut for garnish
1. Preheat oven to 350°F and grease your muffin tins/pan.
2. Combine water and quinoa in a small, covered pot. Bring to a boil, turn off and set aside. In about 10 minutes the water will have absorbed and your quinoa will be cooked.
3. In that same small pot, add the butter, squash and maple syrup. Blend with an immersion blender or food processor. Set aside to cool.
4. In a separate bowl, combine flour, oats, cocoa and baking powder.
5. When wet mixture has cooled, add eggs. Mix well and combine with dry ingredients.
6. When thoroughly mixed, stir in chocolate chip.
7. Pour into muffin tins/pan and lightly sprinkle with coconut.
8. Bake off immediately, for 10-12 minutes. Remember, brownies are meant to be slightly gooey, so don’t overcook! Enjoy!