Could these have been the original creators? image source:

Brownies are one of my favorite desserts that packs a ton of flavor in just a few square inches. Not only do you get the flavor of rich, semisweet chocolate, you get that incredible texture of a dense, chewy cake that–after having taken a bite–you can see your teeth marks leaving that tell-tale sign that you’ve just bitten into a moist, delicious brownie. And you’ll probably have some brownie on your teeth, as well.

Deconstructing Brownie. After my failed attempt at making a pumpkin “blondie” (it turned into a cake) I spent a couple hours thinking of what makes a brownie a brownie. I looked at ingredients for brownies, blondies, pumpkin bars, and cookies. It looked like I needed a few ingredients for the basic recipe (flour, sugar, butter, an egg)  and the rest can be modified to whatever flavor you want your brownie to be.

Think and chew on this. I wanted this brownie chewy, so leaving out any leavening like baking soda and baking powder was the thing to do (my mistake at my failed brownie/successful cake.) Adding pumpkin would give it a ton of moisture, and I wanted to be sure it was nice and dense so I used oat flour for it’s “glueyness” and buckwheat flour for it’s “heaviness”.

The results: I took it out of the oven and wouldn’t wait to let it cool down. No way, Jose, this smelled too wonderful!   Each slice told me it was the texture I wanted (soft and moist) and I was all to anxious eat it as soon as I could work a slice free. Pumpkin pie spices with pumpkin filling…you could probably get away with calling this breakfast. Probably. :)

Gluten-Free Chewy Pumpkin Brownies

Gluten Free Pumpkin Brownies
There’s no cocoa in this recipe, it’s the buckwheat flour that gives it a dark color.


3/4 cup roasted pumpkin or pumpkin puree
1/4 cup chopped dates
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
1 cup oat flour
1/2 cup buckwheat flour
3 1/2 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 tsp nutmeg, 1/2 tsp allspice)
1/4 teaspoon salt


Combine roasted pumpkin or pumpkin puree with chopped dates. Cover and refrigerate for at least 2 hours so dates can absorb moisture from the pumpkin.

Preheat oven to 350 degrees F. Line an 8″x8″ pan with foil, allowing 2″ of overhang on sides. Coat with cooking spray and set aside.

In a heavy bottom skillet brown butter. Remove from heat, stir in sugars until combined. Set aside.

In a large bowl mix dry ingredients with a whisk. Make a well in center and pour in butter and sugar mixture. Add beaten egg. Mix until combined.

Pour into prepared pan and bake for 25-27 minutes, center will still be moist.

*Cool for 10 minutes and cut into 16 pieces. Store in an airtight container for up to 3 days or tightly wrap with plastic wrap and foil and freeze for up to a month.

*(I forgot to add this in when I originally posted!)

Get ready to sink your teeth into this deliciousness!

Freshly baked, the blueberries look like they’re ready to burst!

My husband and I have been busy packing and moving into our new home, very exciting! I knew there wouldn’t be much time for meal preparations, so earlier in the week I made a batch of buckwheat muffins filled with shredded apple, dates and cacao nibs. I would normally make these amazing little muffins with blueberries, but ran out so used whatever was on hand, and it tasted great that way, too!

The original Buckwheat Blueberry Muffin recipe is from Dr. Peter D’Adamo’s Cook Right For Your Type. The combination of dark, hearty buckwheat and sweet blueberries are really quite wonderful, and taste even more incredible with tart raspberry preserves.

Buckwheat Blueberry Muffins

1 cup buckwheat flour
1 cup spelt flour
2½ tsp baking powder
½ tsp salt (or 1 tsp kosher salt)
1/3 cup sugar
1/2 – 3/4 cup blueberries, fresh or frozen
2 tablespoons honey
1 cup warm soy milk (to help dissolve honey)
¼ cup vegetable oil
1 egg, beaten

Preheat oven to 350 degrees.

Grease muffin tins or line with paper liners. In a large bowl, mix dry ingredients together. In another bowl, stir together honey, warm soy milk, oil and egg. Lightly combine dry and wet ingredients, do not over mix. Fill each muffin cup with 5 blueberries. Add batter until 2/3 full. Top with 3  more blueberries. (Alternative: mix blueberries into batter…much faster, but you may get an uneven berry count!)  Bake 15-18 minutes or until a toothpick inserted comes out clean. Makes about 18 delicious muffins. (NOTE: for mini-muffins, you can put 2 blueberries in each muffin tin, pour in 1 tablespoon batter, then top with 2 more blueberries. Bake for 12-15 minutes or until toothpick comes out clean. Makes about 36 mini-muffins.)