Tuesday, October 9, 2012

Gluten-Free Pumpkin Swirl Brownies

Last week was just one of those crazy busy weeks at work and in "real life."  There was a lot of running around a really big hotel...seriously though The Grand America basically has a square on the first floor that links the lobby and the meeting space that is a quarter of a mile long.  On the plus side, I got my exercise.

Then for some crazy reason a month ago I thought it would be a good idea to fly home Friday from Salt Lake and then get up early the next morning for a bike ride...well the Sea Gull Century.  BUT James and I powered through, and after getting up in the 4 o'clock hour we started by 8:20 a.m. and finished by 3:30 p.m. 

Then Sunday was still busy with ups and downs.  The last Grey Market was Sunday, and with everything else going on, I did not participate this time, but instead stopped by and got some awesome lunch from these guys (Los Verracos) and some delicious salted caramels from BakeHouse.  I am really very sad that it was the last one...after having so much fun back in May.

Then it was off to Thomas and Peter's wedding.  I could not have been more excited for them!  So, this week I think I am going to try and take it easy...what do you think?

But first, lets talk about these brownies.  They might be the healthiest brownies I have ever made, since they are gluten free, with no oil or butter.  They would be vegan, but I decided to throw chocolate chips in at the last minute.  The pumpkin, although not very visible shines in these brownies, that are the right amount of chocolate and pumpkin spice.  These are not cakey brownies, but instead yummy, gooey, melt in your mouth and have with a glass of milk brownies.  Plus, you would never know they were healthy, so give them a try and Enjoy!

What a great view when you are flying from Phoenix back to DC!

Well here goes nothing, time to put the jersey on and hop on the bike.

After 65 miles we were rewarded with horses when rode over the bridge to Assateague Island State Park.

Now 85 miles in..definitely tired and ready to be done!

Never did I ever think I would be riding a road bike for 103.48 miles 2 years ago.

Okay down to the brownies:

This is how I work, computer up, whisking away.  Pumpkin, apple sauce, spices, avocado.

Dry ingredients just waiting for the wet ingredients.

Dollop, dollop...


Semi-Vegan Gluten-free Pumpkin Swirl Brownies
1 1/2 cups Pamela's Ultimate Baking/Pancake Mix
1/4 + 1/8 cup unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoons baking soda
1 cup sugar
2 tablespoons unsweetened applesauce
1/4 cup mashed ripe avocado
1 cup coffee
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips (leave out chip to make them vegan)
3/4 cup pumpkin puree
1/2 heaping teaspoon cinnamon
1/8 teaspoon nutmeg

1.  Preheat the oven to 350 degrees F.  Spray a 9 x 9 inch square pan with non-stick cooking spray or line with parchment paper coming up the sides.

2.  In a large mixing bowl, cream together sugar, apple sauce, avocado, coffee, white vinegar and vanilla.  

3.  In a medium sized mixing bowl, sift together Pamela's Ultimate, cocoa powder, salt, baking powder and soda. (Any thing that does not go through the sifter discard.)

4.  In a small mixing bowl, whisk together pumpkin, cinnamon and nutmeg, set aside.

5.  Add the flour mixture to the avocado mixture and fold or whisk together just until combined.  Pour the batter in prepared pan, saving 1 cup of the batter.  Dollop the pumpkin around the brownies, the cover with the remaining brownie batter.  Using a knife, swirl the batter a few times to incorporate the pumpkin.

6.  Bake for 27-30 minutes or until a toothpick inserted into the center of a brownies comes out clean.  Let the brownies cool completely, then cut and serve.  Enjoy!

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