In this changing world of healthy eating trends, the so-called food swaps, that is, exchanges of ingredients in traditional recipes. The idea is to get healthier versions (or for specific diets) introducing nutritious components in substitution of others, theoretically, insane.
The hard part is getting the original recipe is not too altered, which is not always possible. It is obvious that if we eliminate almost all the sugar or fat from a recipe, the result will never be the same, but it is possible to obtain more than acceptable versions. East pumpkin brownie It shows that chocolate desserts lend themselves very well to it.
A brownie is just a dense and moist sponge cake in which the intensity of chocolate stands out. Taking this into account, it is very simple to dispense with gluten-refined flours, thus limiting hydrates, and looking for that juiciness through ingredients other than pure butter or oil.
Pumpkin puree is a recurring ingredient in confectionery, as evidenced by the great dessert recipe that stars (and not exactly healthy). Ideally, prepare it in advance, roasting one or several large specimens to extract the pulp, crush it and let it drain all night; This eliminates the water and the brownie will be much better. Here the process is described in detail.
Try to choose a chocolate with a high percentage of cocoa and good quality, minimum 75%, better if it is higher than 85%. We could use it without sugar – which has sweeteners – or almost pure, with 90-99%, only suitable for chocolate foodies. A smaller percentage will bring more sweetness to the brownie. The pumpkin is also slightly sweet, but if we are not used to sugar-free sweetsI recommend adding some oven-resistant liquid sweetener (in any supermarket).
Preheat the oven to 175ºC and line with vegetable paper a square mold of about 20 cm side (if smaller, brownies will be thicker, and vice versa). Chop the chocolate and melt in the water bath; let cool.
Beat the eggs with the pumpkin, oil and vanilla with a blender. Add melted chocolate, sifted cocoa and sweetener, if used. Whisk lightly, add the ground hazelnut and salt, and beat at low speed until integrated.
Pour into the pan and cook for about 18-20 minutes. Check the point after 15 minutes, pricking with a stick in the center; It should be slightly stained. Wait outside the oven a little before carefully removing the paper and let it cool on a rack. Cut into squares.
With what to accompany the pumpkin brownie
Intense, juicy and aromatic, the healthy pumpkin brownie It can be taken freshly, but it is richer rested and will be cut more easily, better if we have let it cool in the fridge. Due to its high humidity and lack of sugar, it should be kept refrigerated and consumed within a few days. A glass of vegetable drink that is naturally sweet (such as almond or oatmeal) will be a good accompaniment, or any milk to taste. Strawberries, bananas, raspberries or orange also combine very well with chocolate.
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