Sometimes I come up with really
wacky interesting ideas for recipes. This one got me a few weird looks from my friends and family, but I’m used to that. Once they tried it they were convinced – gooey chocolate brownie pudding with peanut butter sauce is the BOMB, and the pumpkin just makes the texture deliciously fudgey and awesome!
(And no, you can’t taste the pumpkin. Promise.)
This recipe was our family’s ‘We finished GAPS*, let’s celebrate!!!’ treat… It’s made from ingredients allowed on the Full GAPS diet, but just a word of warning: it is definitely a ‘treat’ recipe! It’s very rich so you only need a little bit. Share with your friends. (Just don’t tell them there’s pumpkin in it until they’ve tried it. Ha ha!)
We were going to put this in our new cookbook, Life-Changing Food, but we decided we had enough chocolate in there and we added another main meal instead. (So grown-up of us, huh!) 😉 We hope you enjoy it!!
*Note: In case you’re wondering, on October 1st it was two years since we started GAPS Intro. We are still sticking close to GAPS though, with just a few transitional foods; it works for us and we feel best eating this way. You can find out more about our GAPS journey here.
Tips for making an awesome pudding:
– Make sure you use a nice, ripe, butternut pumpkin/squash, as it has the right texture and taste for this recipe – other types of pumpkin just don’t seem to give the same result. And especially don’t use an unripe pumpkin as it won’t taste nice. If you’re not on GAPS, you can use orange sweet potato instead of pumpkin – it’s delicious too!
– Adjust sweetness to taste, and if you aren’t on GAPS you can use another sweetener if you prefer, like coconut sugar, coconut nectar, or pure maple syrup. Just remember that the batter will always taste a bit sweeter than the cooked pudding.
– Use roasted, salted peanut butter for best results – you can either make your own, or buy one with only two ingredients – peanuts and salt. If you use unsalted peanut butter, adjust the amount of salt in the recipe to taste. Both brownies and peanut butter sauce need salt to bring out the flavour. If you can’t have peanuts, use roasted almond butter instead.
– The gelatine powder is optional, I just like it because it makes the texture a bit firmer without being dry.
– Serve either warm or cold – both are delicious! If you’re serving cold, you may want to warm the sauce up a little and whisk it again until smooth, as it can sometimes separate slightly, and it thickens in the fridge. Add a little more coconut milk or cream if you want a thinner sauce.