The big day is almost here…Thanksgiving! I’ve tried to offer some healthy ideas for your vegan table this year, whether you be a host with the most or a guest just needing to bring a dish or two. I mentioned before that I’m taking it low-key this year and just cooking for my husband and me (see this post for vegan Thanksgiving ideas and my menu plan). While I couldn’t be happier to have some breathing room and no expectations for anything fancy, I have two recipes for you this week that can be served as a special holiday breakfast or dessert.
The first recipe came about when I bought a giant zucchini for a recipe that I didn’t end up making. So, half of the zucchini went into a stir-fry and the other half ended up in these Pumpkin Breakfast Brownies.
This recipe is easy-peasy, just combine the ingredients into the bowl of a food processor, including the grated zucchini:
Some of the star ingredients also include almond butter, peppermint extract, and vanilla (you can use the pods or the extract):
The sweetness in this recipe comes from the currants and date sugar. You could absolutely leave out the date sugar if you wanted an even less sweet flavor. You could also use cocoa powder instead of carob. The batter doesn’t look all that special:
Post-baking is a different story:
This recipe kind of reminded me a little bit of Black Bean Brownies where the texture becomes much firmer after cooling completely:
Here’s the recipe:
- ½ cup gluten-free uncooked rolled oats
- 1 cup pumpkin puree
- ½ cup almond butter
- 2 teaspoons carob powder or cocoa powder
- ½ teaspoon baking powder
- ¼ cup dried currants
- seeds of two vanilla pods or ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract (optional)
- 1 tablespoon ground chia seeds
- ½ teaspoon ground cinnamon
- 1 ½ cups grated zucchini
- 2 tablespoons unsweetened non-dairy milk (I used soy milk)
- ¼ cup date sugar (optional)
- non-stick cooking spray
- Preheat oven to 350 degrees.
- Place the rolled oats in the bowl of a food processor on turn on high until finely ground, about 20 seconds.
- Add the pumpkin puree, almond butter, carob, baking powder, currants, vanilla, peppermint extract, chia seeds, cinnamon, grated zucchini, non-dairy milk, and date sugar (optional) and process on high until thoroughly combined. Use a spatula to scrape down the sides if necessary.
- Spray an 8 x 8-inch glass baking dish lightly with non-stick cooking spray.
- Pour the mixture from the food processor into the baking dish. Bake for 45 minutes or until the top of the brownies is firm and golden brown. Be careful not to burn.
- Serve hot with fruit and non-dairy milk or non-dairy yogurt. The texture will be soft, like a pudding. For a more traditional brownie texture, let cool completely or refrigerate overnight before serving.
I struggled whether to call this recipe a pudding or brownies, but, ultimately, Pumpkin Breakfast Brownies just had a wonderful ring to it:
I found it to be a satisfying breakfast, especially served with a chopped apple and a drizzling of dairy-free yogurt. I mean, come on, brownies for breakfast? What could be better than that?
I’m in the middle of finals and totally procrastinating from my school work by doing all of this baking and blogging. You get to benefit, though, because I’ll be back tomorrow with another healthy holiday recipe.
And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 145 healthy, whole food recipes.