these “brownies” are made with pecans and pumpkin, containing no chocolate or refined sugar whatsoever.
These are not *actually* brownies, let’s just get that cleared up right away. Apologies if you arrived here looking for something chocolate-related, to be honest, there is not much chocolate on my website in general because chocolate is not considered SCD legal. Thus, if you follow the SCD diet, then you probably no longer enjoy chocolate. Thus, may I introduce to you: pumpkin pecan “brownies” that are SCD legal, and are not comprised of chocolate, but still wholly yummy and satisfying.
I’m calling them brownies because they’ve got that sort of dark brown, chocolate-looking colour thanks to using pecans in the recipe. They could be blondies, but they’re not that light! The pecans give the pumpkin more depth, with some more traditional pumpkin pie-esque spices to help bring out the flavour further.
The other thing I love about this recipe, apart from the fact that I was super excited about the brownie-like experience I got to have making/eating these (I cannot explain why that satisfy in a brownie-like way, other than they do, and you need to try it – I mean just look at that photo) – is the fact that these are also super easy to make!!
First, you blend your pecans in a food processor until they resemble a paste/butter, and then you proceed to add in all the rest of your ingredients, including pumpkin purée, basically one by one, making it fail proof and allowing the processor to do all the hard work. While the recipe itself is very simple, I also decided I (personally) didn’t want to do any sort of glaze or icing, although you could certainly bring the decadence up a notch and do that, I love the taste as is, and didn’t want to over-do the sweetness factor! And did I mention that I love that they *sort of* look like brownies and got super excited to share this recipe with all my SCD friends?!?! Okay, yeah.
Find the full recipe below. If you try these, definitely let me know how they turned out and drop a comment below. You can also follow me on IG @grainfreee for more daily shares.
A few more recipes if you’re looking for some yummy square or blondie recipes:
- CHEESECAKE SQUARES WITH RASPBERRY SWIRL
- PEANUT BUTTER MARSHMALLOW BLONDIES
- PEACH TAHINI BROWN BUTTER BLONDIES
- MARSHMALLOW PECAN-WALNUT SQUARES
- PEANUT BUTTER & JAM BLONDIES
pecan pumpkin “brownies”: ingredients
- 1 cup raw pecans
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup coconut flour
- 2 tbsp coconut milk sub in any nut milk
- 2 tbsp smooth almond butter
- 3 eggs
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1 tsp baking soda
pecan pumpkin “brownies”: how to
- start by blending the pecans in a food processor until they crumble and begin to ground up, nearing a paste.
- add in the coconut milk and continue to blend until paste/butter-like consistency.
- add in your pumpkin puree, coconut flour, honey, spices and baking soda, and blend.
- add the eggs, vanilla extract and almond butter and continue to blend until smooth and well combined.
- pour the batter into a 8×8 square glass dish, lined with parchment paper.
- bake in a preheated oven at 340 for 40-45 minutes. allow to cool before slicing. these are also fantastic to eat frozen (don’t ask me why just try it). after you slice it up you can store in an airtight container in the freezer, or the fridge, and serve warm, cold, or frozen!
pecan pumpkin “brownies” (grain free, scd diet)
Ingredients
- 1 cup raw pecans
- 1/2 cup pumpkin puree
- 1/2 cup honey
- 1/4 cup coconut flour
- 2 tbsp coconut milk sub in any nut milk
- 2 tbsp smooth almond butter
- 3 eggs
- 1 tsp pure vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1 tsp baking soda
Instructions
- start by blending the pecans in a food processor until they crumble and begin to ground up, nearing a paste.
- add in the coconut milk and continue to blend until paste/butter-like consistency.
- add in your pumpkin puree, coconut flour, honey, spices and baking soda, and blend.
- add the eggs, vanilla extract and almond butter and continue to blend until smooth and well combined.
- pour the batter into a 8×8 square glass dish, lined with parchment paper.
- bake in a preheated oven at 340 for 40-45 minutes. allow to cool before slicing. these are also fantastic to eat frozen (don't ask me why just try it). after you slice it up you can store in an airtight container in the freezer, or the fridge, and serve warm, cold, or frozen!