Mildly sweet, moist and delicious!
3 large eggs
1/2 c. organic granulated sugar
1/2 c. organic light brown sugar, lightly packed
2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. sea salt
1 tsp. baking powder
1/2 tsp. baking soda
1 can (15 oz.) pumpkin puree
1/4 cup unsweetened dark cocoa powder
2/3 cup plus 1 Tbsp. brown rice flour
1/4 cup raw unsalted pumpkin seeds or slivered almonds (optional)
Preheat oven to 325 F.
Spray an 8 x 8 x 2 in. square baking pan with non-stick cooking spray.
Makes 10 servings.
In a large bowl, with an electric mixer, beat eggs and sugars until light, about 2 minutes.
Add vanilla, cinnamon, salt, baking powder and baking soda and beat until blended.
Add pumpkin mixture and beat on low until blended.
Stir in cocoa and then flour, beat on low until well blended.
Pour batter into the prepared baking pan. Sprinkle with raw unsalted pumpkin seeds (optional).
Bake 40-50 min., or until a toothpick comes out clean.
Tips: Substitute white whole wheat pastry flour for the brown rice flour. It will be more dense but still yummy (and not gluten free).
Add a sprinkle of unsweetened shredded coconut on top the last 5 min. of baking.
The more you mix, the lighter it gets (you choose).