Vegan Pumpkin Protein Brownies

³ Description

Vegan Pumpkin Protein Brownies with cinnamon swirl frosting. I think this is my best protein baking to date!

² Ingredients

•  1 oz Oat Flour (Partially Debranned)
•  1/2 serving (serving = 1/2 cup uncooked) Trader Joe's Rolled Oats
•  1 serving (serving = 1 scoop) Sun Warrior Vanilla Protein Powder
•  1/2 tsp Baking Powder (Low Sodium)
•  1/2 tsp Baking Soda
•  1/4 tsp Sea Salt
•  1 tsp Pumpkin Pie Spice
•  1 tbsp Honey
•  1 serving (serving = 1 packet) Whole Foods Market Stevia
•  1/4 cup Almond Milk
•  1 tsp Vanilla Extract
•  1 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
•  1/2 serving (serving = 1/2 cup) Sun-Rype Unsweetened Apple Sauce
•  1/2 tablespoon Coconut Oil
•  1/2 tablespoon Almond Butter
•  1 serving (serving = 1/4 cup) Golden Griddle Sugar Free Maple Syrup

q Directions

1. Preheat oven to 180C.

2. Mix together oat flour (or just oats blended in food processor into flour), rolled oats, protein powder, baking powder, baking soda, sea salt, pumpkin pie spice. In a separate bowl mix together honey, stevia, almond milk, vanilla, pumpkin puree and apple sauce.

3. Fold dry ingredients into wet. Should be a very thick mixture. Add more stevia and spices if you think it needs it.

5. Bake for 20 minutes.

6. Once brownies are cool, for the frosting I mixed together 2tsp coconut oil, 2 tsp almond butter and sugar free maple syrup until I had a decent amount of icing. Spread over brownies and sprinkle with cinnamon, then store in the fridge until icing has set.