Pumpkin Brownie Pudding with Peanut Butter Sauce
Podcast Awards, and an Interview with Kim Morrison
September 23, 2016
Top 6 Foods for Gut Health
October 28, 2016
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.
- 200g butternut pumpkin, peeled, deseeded and cut into 2cm pieces
- (or 200g orange sweet potato, peeled and cut into 2cm pieces)
- 140g coconut milk
- 1/2 tsp vanilla powder or extract
- 80g honey
- 1/2 tsp fine sea salt
- 1 Tbsp gelatine powder (opt)
- 70g unsalted butter or 60g coconut oil, plus extra for greasing pan
- 100g peanut butter
- 170g almond meal
- 40g cacao powder
- 1/2 tsp bicarb soda
- 1 tsp apple cider vinegar
- 120g peanut butter
- 70g coconut cream
- 20g butter or coconut oil
- 40g honey
- ½ tsp vanilla powder
- ½ tsp sea salt
- 70g water
- Cream or coconut cream to serve (optional)
- Preheat oven to 170C and grease a square baking dish with butter or coconut oil (or line with baking paper).
- Place pumpkin into TM bowl and chop 8 sec/speed 5. Scrape down sides of bowl.
- Add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter, and cook 12 mins/100C/speed 2.
- Add almond meal, cacao powder, bicarb soda and vinegar and blend 30 sec/speed 6.
- Pour mixture into lined dish and cook for 35 mins, or until a skewer inserted in the centre of the pudding comes out clean.
- Place all the sauce ingredients into the TM bowl and cook 4 mins/100C/speed 2.
- Serve pudding with sauce drizzled over, and a spoonful of cream or coconut cream if desired.
- Preheat oven to 170C and grease a square baking dish with butter or coconut oil (or line with baking paper).
- Finely chop pumpkin in a food processor, or grate with a grater.
- Place pumpkin into a saucepan and add coconut milk, vanilla, honey, salt, gelatine, butter or coconut oil and peanut butter. Cook over med-low heat for 10-15 mins, until mixture is well-cooked.
- Add almond meal, cacao powder, bicarb soda and vinegar, and blend with a stick blender, or in a blender or food processor.
- Pour mixture into lined dish and cook for 35 mins, or until a skewer inserted in the centre of the pudding comes out clean.
- Place all sauce ingredients into a saucepan and simmer over med heat for 5 mins. Add a little more water if sauce gets too thick.
- Serve pudding with sauce drizzled over, and a spoonful of cream or coconut cream if desired.
- Store in fridge for up to 1 week, or freeze for up to 4 months. Sauce is best made as needed as it will thicken in the fridge, but can be rewarmed and thinned out with a little coconut milk if needed.
7 Comments
Hi, this sounds great. Do you think it would work with almond butter instead of peanut butter?
Yes that would be fine 🙂
This sounds really good! I actually just mixed up some pumpkin puree with nut butter and cinnamon yesterday and thought how delicious of a sauce or pudding it would make, so this hits the nail on the head. Can’t wait to try xx
[…] Try delicious recipes like this Pumpkin Brownie Pudding […]
Fantastic, and gluten free! Going to have to try it out this weekend. Thanks
This SOOOOO tasty, i’m a chocolate nut and was skeptical BUT just cooked this up using sweet potatoes and i’m in heaven!!
what do you think this would be like without the honey? i’m not allowed any sugar, fruit or seetnwers in a trial for undermethyltaion