Pumpkin Cranberry Brownies ,Eggless and Butterless.

                                                             

Was looking for a healthy treat to satisfy my occasional sugar cravings . and the recipe was innovated.
I looked  online  for eggless brownies and possibly without  butter and condensed milk.

Adapted some of my own pumpkin muffin recipe as a base and then built other ingredients to form a brownie. Used my regular pantry staples and leftover kabocha pumpkin and cranberries.
Gave the brownie a twist by adding sesame to celebrate Indian Harvest festival.

3 cups  all purpose flour or baking mix
3/4 cup pumpkin -cran puree( light steamed pumpkins with a fistful fresh cranberries)
1/4 cup organic virgin coconut oil
3/4 cup coconut milk
1 tbsp rice or apple cider vinegar
1/4 tsp baking powder
a pinch salt
1 cup organic raw sugar
1tbsp flaxmeal
1/2 cup semi-sweet dark chocolate chunks
2 tsp toasted sesame
1/2 tsp vanilla extract organic

Puree the pumpkin and cranberries with coconut milk and use the rest in the brownie.
Mix sugar in the coconut oil and add the puree to it along with vinegar and baking powder.
Add the vanilla and flaxmeal to the batter.
Add the baking mix little by little stirring and whisking so that no lumps are formed.
I used electric beater to fluff the batter.

Mix in the chocolate chips and pour the batter into a mould.                

Sprinkle toasted sesame on top before baking.
Bake at 375F for 35 mins or until the sides brown.


Indulged on it guilt free.