Pumpkin Ginger Blonde Brownies with Caramel Glaze

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Pumpkin Ginger Blonde Brownies with Caramel Glaze

 

For the Pumpkin Ginger Brownies

  • 1 16oz can organic pumpkin, or equivalent fresh roasted pumpkin
  • 1/2 c almond butter
  • 4 eggs (I use local Sugar Plum Ranch eggs)
  • 1/4 c liquid coconut oil
  • 1 c almond meal
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 c crystallized ginger pieces

HOW TO : Preheat oven to 350F; Grease a round 10″ cast iron or square 8X8 pan

Mix all ingredients in a bowl and get to a nice smooth consistency. It will be thick, but should be smooth. Add to SUPER duper greased pan and put in the oven for 25 minutes. Allow to rest out of oven for at least 10 minutes. Go around the edges with a knife or spatula and flip it upside down onto a plate. Make the glaze.

For the Caramel Glaze (See Deliciously Organic’s Caramel Apple Coffee Cake– I altered mine a bit)

  • 1/4 c unsalted Kerrygold grassfed butter
  • 1/2 c Grade B maple Syrup
  • 1 tsp coconut sugar
  • 1/2 c full fat coconut milk, canned and organic
  • 1/8 tsp coarse sea salt
  • 1/2 c crystallized ginger

HOW TO

Melt butter in a small sauce pan, I liked stainless steel for this. Slowly add in the maple and whisk, bringing to a boil, add in the coconut sugar. Whisk for about a minute or two on medium-high. Add in coconut milk, again whisking and bringing to a boil. It is ready when it starts to stick to a spoon. Add in salt, for a tangy surprise. Drizzle over your warm brownies and add ginger to the top. I hope you love this as much as we do.

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Screen Shot 2014-11-03 at 10.49.40 AM

 

 

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