I adapted this recipe from KerryAnn Foster's Peanut Butter Squash Brownies recipe.
- 1 egg
- 1 cup raw almond butter
- 1/4 to 1/3 cup raw agave syrup
- 1/2 tsp GF baking powder (optional but not necessary)
- 1/2 cup pumpkin or squash puree - fresh, canned or thawed (sweet potato puree may work too)
In a bowl, whisk the egg with the almond butter and the agave syrup until smooth.
Then add the baking powder and the pumpkin/squash puree and mix thoroughly.
Pour the batter into the pan and bake for 25-30 minutes (use a toothpick to make sure it's fully baked). Let the brownies cool a bit, then cut and enjoy ;).
Note that I'm not a big fan of baking powders: I don't think it's needed in this recipe. However if you like your brownies more airy and without the baking powder, you can separate the egg yolk from the white. Beat the egg white until fluffy and incorporate the egg white to the batter right before pouring into the pan.