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.

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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