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
Ingredients:
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
Directions:
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
smagik 