Looking For A Vegan Thanksgiving Dessert? Try These Pumpkin Brownies!
Talk about evocative flavors. Have you ever had a bite of something, just a little taste, that brought back memories so vivid you swore you were reliving them? That happened to me the first time I tasted these brownies. I really think that the combination of pumpkin and cinnamon has a hypnotic effect. But then there is the chocolate, which has an emotional effect that no one can deny.
I think these emotions, triggered by flavors and aromas, are what makes these pumpkin brownies so good for a vegan thanksgiving dessert. Thanksgiving is a time for families and sharing, and everyone will appreciate that you shared these.
You Need:
1/2 cup all purpose flour
1/2 Cup whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 Cup granulated sugar
1/3 Cup light brown sugar, packed
2 Tablespoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher or sea salt
1/3 Cup dairy free dark chocolate chips
1/4 Cup soy milk
1 teaspoon cider vinegar
1/2 Cup pure pumpkin puree
4 Tablespoon unsweetened apple sauce
3 Tablespoon safflower or canola oil
2 teaspoon vanilla extract
Preheat your oven to 350 degrees, and lightly oil an 8×8 inch pan. In a small bowl, add the cider vinegar to the soymilk and let it sit for a few minutes until the milk curdles. In a second, larger bowl sift together the two flours, the baking powder and soda, both sugars, the cocoa, the spices, and the salt. Add the chocolate chips.
In the bowl of curdled soymilk, add the pumpin, applesauce, oil, and vanilla. Whisk until blended. Fold the wet ingredients into the dry ingredients, mixing until it’s well incorporated-but don’t over do it.
Pour the batter into the prepared pan, and bake at 350 for 20-25 minutes. An inserted knife should come out clean. Cool for 15 minutes in the rack, then remove. These can be enjoyed warm or room temperature-and may I suggest a bit of soy ice cream?
