• Gluten-free pumpkin brownie pudding with peanut butter sauce (Loving Gluten Free)

Two chocolate favourites comes together to make one decadent hybrid dessert, with a sweet and salty sauce to top it all off.

Makes
12-16

Preparation

25min

Cooking

50min

Skill level

Mid
By
Average: 4 (5 votes)
Yum

Ingredients

  • 200 g butternut pumpkin (or orange sweet potato), peeled and de-seeded
  • 140 g coconut milk
  • ½ tsp vanilla powder or extract
  • 80 g honey
  • ½ tsp fine sea salt
  • 1 tbsp gelatine powder, optional
  • 70 g unsalted butter (or 60 g coconut oil), plus extra for greasing 
  • 100 g peanut butter
  • 170 g almond meal
  • 40 g cocao powder
  • ½ tsp bicarbonate of soda
  • 1 tsp apple cider vinegar
  • cream or coconut cream, to serve (optional)

Peanut butter sauce 

  • 120 g peanut butter
  • 70 g coconut cream
  • 20 g butter or coconut oil
  • 40 g honey
  • ½ tsp vanilla powder or extract
  • ½ tsp sea salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 170°C and grease a 20 cm square baking dish with butter or coconut oil (or line with baking paper). 

2. Finely chop the pumpkin in a food processor or you can grate it if you prefer.

3. Place the pumpkin into a saucepan with the coconut milk, vanilla, honey, salt, gelatine, butter and peanut butter. Simmer over medium-low heat, stirring occasionally for 10-15 minutes or until the mixture is well-cooked. 

4. Place the almond meal, cacao powder, bicarbonate of soda and vinegar into a food processor. Add the hot pumpkin mixture and mix on high speed for 20 seconds or until the mixture is smooth. Pour into the lined dish and bake for 35 minutes or until a skewer inserted into the centre withdraws clean.

5. Meanwhile, for peanut butter sauce, place all ingredients and 70 ml water into a saucepan over medium heat. Bring to a simmer, stirring continuously and cook for 3-5 minutes or until the mixture thickens. If the mixture splits, just whisk or blend it until it comes back together. 

6. Serve the hot pudding with the sauce spooned over the top and a spoonful of cream or coconut cream if desired.


Note

• While the pudding can be cooked and refrigerated for up to 1 week or frozen for up to 4 months, the sauce is best made as needed as it will thicken in the fridge, however it can be rewarmed and thinned out with a little coconut milk if needed. 

 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.