Home Sweet Home

There is no lovelier time than October in New Mexico. Really, October anywhere is pretty great, but it seems especially beautiful in the high desert.
As I put gluten free, pumpkin almond brownies in the oven, the doors are open, and the World Series is about to come on. It’s good to be home.


GF Pumpkin Almond Brownies
1C Almond butter, chunky
11/4 C pumpkin purée
2 eggs plus one yolk
1/3 C date syrup ( I sub agave nectar)
1 teaspoon baking soda
1 Tablespoon cinnamon
1 C chocolate chips
Mix almond butter and pumpkin until smooth. Add rest of ingredients and mix. Pour into greased 8×8 or 9×9 baking pan. Bake at 350 degrees for 25 -30 minutes or until toothpick inserted into center, comes out clean. Cool all the way or even refrigerate.
Credited to McKenna Barlow

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s