Leftover veggies make a great base for baking. Roast pumpkin makes this brownie super moist, lower in sugar and packed with goodness.

Ingredients

70g melted butter

100g roasted jap pumpkin

2eggs

1/3 cup unsweetened almond milk

1 tsp vanilla extract

80g honey

100g peanut butter

170g almond or seed meal

40g cacao

1 tbsp psyllium

1 tsp baking powder

1 tsp apple cider vinegar

Pinch sea salt

Method

Preheat oven to 180° C.

Line a square cake tin with baking paper.

In a food processor combine butter, eggs, pumpkin, milk, vanilla, honey, peanut butter, almond/seed meal,cacao, baking powder, acv and sea salt.

Gently blend until combined, scrape down sides and blend again for 1 minutes.

Bake for 20 minutes or until just firm to touch.

Cool and cut into 12 bars