This was an experiment I’ll admit, but it was a rather delicious one. This is a great way to use up any leftover roast / boiled pumpkin as well as old bananas. The rhubarb is entirely optional and was just what I had in the fridge!
- 1/2 cup flaxseed meal, 1/2 cup buckwheat flour and 1/2 cup vanilla pea protein –> BUT you can substitute ALL of this with 1.5 cups of plain flour of your choice + 1 tsp vanilla
- 1 tsp baking soda
- 2 over-ripe bananas (must be over-ripe for this to work!)
- 100g roasted or boiled pumpkin
- 2 eggs
- 1 cup almond milk (or whatever milk takes your fancy)
- 2 tbsp Nuttalex olive oil spread (or just use butter or coconut oil)
- If using rhubarb – bake 4 stalks of rhubarb until soft, then mush with a fork until it forms a rough puree
- Preheat the oven to 200*C and line a brownie tin with baking paper.
- Place the pumpkin, banana, milk, eggs and butter in the blender and blend until smooth.
- In a large mixing bowl, combine the flaxseed, buckwheat, protein powder and baking soda, then stir in the mixture from the blender until well combined.
- Pour into the baking dish and swirl in the rhubarb by placing small blobs on top and dragging through the mixture with a butter knife.
- Bake until firm and risen (about 25-30 minutes). Allow to cool, the cut into slices (I find it easier to cut into 9 chunks, and then cut these in half through the middle).