Pumpkin Spice Slice
A, dare I say it, moist slice. A super simple recipe that uses pumpkin to provide not only flavour but also, here I go again, moistness. And because of this, there is no need for oil or sugar. And pumpkin spice is a blend you can’t go wrong with. If you don’t know what that is, it’s actually just a blend of cinnamon, ginger, nutmeg and clove… That just happens to go well with pumpkin!
Pumpkin Spice Slice
A, dare I say it, moist slice. A super simple recipe that uses pumpkin to provide not only flavour but also, here I go again, moistness.
Serves:
12
Prep time:
15 minutes
Cook time:
20 minutes
INGREDIENTS
- 1 cup pumpkin puree*
- 1 cup almond butter
- 1 tsp baking powder
- 2 tsp pure monk fruit powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 egg, beaten
- 2 tbsp coconut butter, melted
METHOD
- Preheat the oven to 180°C and line a brownie tin with baking paper.
- Combine all pumpkin, almond butter, monk fruit, baking powder and spices in a bowl until mixed. Add in the beaten egg and fold to combine.
- Spread into the brownie tin and bake for 18-20 minutes. Leave to cool completely before drizzling over the melted coconut butter.
Notes
- To make pumpkin puree in the stove, chop intro chunks and chop off the skin. Steam for 10-15 minutes or until soft, then mash with a fork and transfer to a container.
- Pure monk fruit powder is a sugar-free sweetener (read more about what pure monk fruit powder is and where to get it here), not to be confused with “monk fruit sweetener” which is actually an erythritol based sweetener.
- This recipe works with any nut butter.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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