Did you know that pumpkin puree works extremely well in brownies? That’s right, it does. It does because pumpkin puree, much like sweet potato, acts as a fantastic ‘moisturizer’. It’s particularly valuable in the land of protein baking because, as you probably know, protein foods tend to often end up ‘dry’ and a bit (or a whole lot) ‘rubbery.’ It’s whey’s fault. Whey has a tendency to take over foods, to make them lose their moisture and give up their soul, much like a rowdy guest at a dinner party who ruins the dining experience for everybody else. Pumpkin though, ohhhh pumpkin! It has the ability to add moisture back in, improve the texture of foods, and turn them from ‘beh’ to ‘weeeeheheeey!’ like one of those people with a magic ability to silence disruptive characters and turn a potentially disastrous situation into a great time. But bla bla bla, let me just give you the recipe before I break into an entire tale of dinner party drama turned romantic comedy .
1 can organic pumpkin puree
1 cup egg whites
1/2 cup chocolate protein blend
1/2 cup coconut flour
1 tablespoons cocoa
1/4 cup cocoa nibs (or some nuts)
Blend all the above ingredients together and bake at 170 C (338 F) for about an hour to an hour and ten in a small brownie pan (I used a silicone brownie pan).
Macros per brownie (out of 9):
How about using just whey? Well… you COULD use whey but, if you do, throw in a couple more egg whites and a tbsp or so of ground almonds? Just to ensure you get the right texture without your brownies drying up etc.
PS: The novel I was reading while eating the last of these brownies was really good. A friend of mine lent it to me and I ended up devouring it in 2 days (I’m kind of a novel fiend). It was highly readable, thought-provoking, and give it an 8.5 out of 10, which is pretty high. Very few novels get a 10/10 from me…. probably just a handful? Like Love in the Time of Cholera or, ahh… The Debt to Pleasure… or Mating or My Life as a Man or… Freedom or Waiting for the Barbarians, fwaaa! Coatzee is a giant.