vegan pumpkin chocolate chunk blondies

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I know everyone else is already talking about Christmas, but I’m still not over pumpkin season! These Vegan Pumpkin Chocolate Chunk Blondies are THE BEST way to round off all that fall baking. Sticky, gooey, chocolate coated, pumpkin goodness (and they’re plant based). I mean what else could you want?! All that and they’re literally so easy to make – just whisk everything together in a bowl and BOOM: the perfect treat for a gloomy day. Serve warm straight from the oven, drizzled with melted vegan chocolate. You can seriously taste the pumpkin in these babies too, so don’t scrimp out on the pumpkin puree!

I know, I know, it’s basically December, I’m late to the pumpkin party… but you guys! These Vegan Pumpkin Chocolate Chunk Blondies are the BOMB. I made these the day after it snowed this week to cheer myself up a little and by joe it worked! If you’re a pumpkin lover (I mean, who isn’t?) then you’re going to ADORE these. These babies are far from healthy, but I like to convince myself that I’m getting some veggies in by adding pumpkin to everything. Heavy on the chocolate though… but necessary!

Probably what I love most about this recipe is how darn easy it is to make! LITERALLY all you have to do is melt some butter, add it to a bowl along with all the other ingredients, whisk everything together, fold in some chocolate, and BAKE! I’m really taking a break from those two-day-long sourdough recipes with this one. You can enjoy these bad boys within the hour! Of course, at this time of year I always have some premade pumpkin puree to hand in the fridge or ready to defrost in the freezer. It’s the quickest and easiest way to add another layer of flavour to your baking!

For a good pumpkin puree…

I ALWAYS go for organic produce where I can. In this recipe, I used an organic butternut squash from Riverford Organic Farms (not sponsored) and honestly you can taste the difference! I don’t know how I went so long buying non-organic pumpkins. With buying from a veg box as well, I KNOW that my fresh produce is from LOCAL FARMS and IN SEASON. I share a lot of information about the importance of these things in my post on Sustainable Food which I wrote as part of my Sustainability Series. If you haven’t already, this series is worth a read.

Now back to the blondies! In this recipe, I melted my butter until it was just melted (so it still had that creamy look about it) and made sure that my pumpkin puree was at room temperature before adding it to the butter so that no curdling occurred. For this recipe, I also switched out the light brown sugar for coconut nectar sugar. I only recently realised just how bad cane sugar is for the environment (particularly if it is unsustainably farmed). I wanted to use beet sugar, as it’s grown LOADS here in the UK, but seriously you CANNOT find it in my local supermarkets. Coconut sugar seemed like the next best thing and you CANNOT taste the coconut which is a bonus in my house.

Alongside the butter (non dairy, of course), sugar, and pumpkin puree, I added a flax egg (1tbsp flax meal + 3 tbsp warm water), vanilla extract, plain spelt flour, baking soda, and sea salt to the bowl. Literally it takes about 5 minutes to make the batter for these blondies. All you have to do is whisk all the ingredients together until smooth and creamy. I chopped up my chocolate until variable sized chunks before folding it into the batter (I like to use a mixture of sweet and bitter chocolate in all my baking, just to mix things up a little). And then its into the tin and into the oven to bake! Be wary not to overbake these – you want them to be gooey, not cakey.

And that’s it really! Photographed, you can see that I drizzled these blondies with a little melted vegan chocolate. This is optional, but all I did was melt some sweet and bitter chocolate together and then used a spoon to drizzle it over the top. The more the merrier, in my opinion. If you drizzle on the chocolate whilst the blondies are still warm, you create this super sticky, chocolatey goodness which is really just what we all need as we edge into winter.

I hope you love these Vegan Pumpkin Chocolate Chunk Blondies as much as I do. If you make this recipe, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a joyous and merry winter and a very happy holidays! I look forward to hearing from you soon!

Katherine x

Vegan Pumpkin Chocolate Chunk Blondies

Ingredients

• 190g vegan butter, melted
• 100g light brown sugar
• 200g pumpkin puree
• 1 flax egg
• 1 vanilla extract
• 180g plain flour
• ¼ tsp baking soda
• Pinch of salt
• 100g vegan ‘milk’ chocolate
• 100g vegan dark chocolate

Method

1. Preheat the oven to 180°C (350°F) and line a brownie tin with parchment paper.
2. In a large bowl, whisk together all the ingredients (except for the chocolate) until fully combined and completely smooth.
3. Chop up the chocolate into chunks (they don’t need to be of even size) and add them to the blondie mix. Fold in with a spatula until evenly distributed.
4. Pour the blondie mix into the prepared brownie tin and flatten the top with the spatula. Bake in the oven for 40-45 minutes until golden brown and cooked through.
5. Remove from the oven and leave to cool for 10 minutes before cutting into slices. Best enjoyed warm out of the oven. Optional: drizzle with melted vegan chocolate for extra stickiness and enjoy!

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snow-in-spring carrot & butternut soup

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Sooooo, who else is really confused by the snow we got this morning? Snowy cold days call for a big bowl of soup in my opinion, and this Vegan Carrot & Butternut Squash Soup just hits the spot. I thought I was done with soups until autumn, but luckily I had some root veggies on standby. This Carrot Butternut Soup is so creamy and so delicious and it’s super simple to make.

I’m a sucker for soup, especially butternut soups. Add a little sage and some more veggies and you’ll got yourself the perfect bowl of sunshine. Just the thing you need to warm your soul in this confusing weather patch. The salads and fruits are going to have to wait a little longer, but that’s okay, because there’s still lots of excitement going on in the kitchen!

This Carrot Butternut Soup is completely vegan and super duper creamy and delicious. I really toned down the seasonings in this dish to let the flavours of the vegetables shine through and it is GORGEOUS. Think creamy, warming, soulful, cozy, butternut, keeping it a little chunky and a whole lot yummy. Grab your saucepan and a blender and let’s get cracking!

Achieving the soupiness…

First of all, make sure that all your produce is organic and locally sourced (read more about the importance of organic and locally grown food HERE). I’ve started getting my fruits and veggies from a local organic veg box and it’s been so awesome so far! Mince up the onions and garlic and add them to the pan with a good splash of extra virgin olive oil (my favourite). Fry until super golden and caramelised for an extra flavour.

I like to leave the skin on my carrots and just give them a good wash (it adds so much good flavour, and you get all the extra nutrition from the carrot peels). Cube the butternut (remove the skin and seeds – compost your scraps!) and carrot kind of small so that they cook quicker and add them to the pan along with the veggie stock and seasonings.

Simmer for a good few minute until the veggies are super soft. You could leave them al dente, but since I love leaving chunks in my soups, I want to make sure that everything is cooked through and not too crunchy. Add most of the veggies and stock to your blender and blend until ultra-creamy smooth. Add back to the pan, season to taste, and stir everything together until hot, steamy, and delicious.

Finally, if you make this Snow-In-Spring Carrot & Butternut Soup make sure you leave a like and a comment down below! I absolutely love hearing from you guys, and you can be sure that I’ll try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made!

Have a beautiful week, happy April, and I wish you a safe and warm Spring! I look forward to hearing from your soon!

Katherine x

Snow-In-Spring Carrot & Butternut Soup (Vegan)

Ingredients:

• 1 organic white onion, minced
• 2 cloves organic garlic, minced
• 1/2 organic butternut squash, cubed
• 2 large organic carrots, chopped
• 1 tbsp extra virgin olive oil
• 300ml vegetable stock
• 1 tsp dried organic sage
• black pepper, to taste

Method:

1. In a large saucepan, heat the olive oil over a medium-high heat. Add the onions to the pan and fry for 5 minutes until soft and lightly golden.
2. Add in the garlic and fry for 2 minutes until caramelised. Add in the squash and carrots, stirring everything together until all the veggies are coated in oil.
3. Add in the vegetable stock, sage, and black pepper, and stir everything together. Bring to the boil and leave to cook for 10-15 minutes until the veg is soft.
4. Place two thirds (2/3rds) of the veg and stock into a highspeed blender and blend on high until smooth and creamy.
5. Add back to the pan and stir everything together over a low heat until hot through. Serve with a thick slice of bread and enjoy!

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vegan melted chocolate butternut espresso cake

Need I say more? I don’t know about you but this Friday is calling for some chocolate. And not just any chocolate; the super rich, indulgent taste of this melted chocolate butternut espresso cake. This recipe is completely vegan, can easily be made gluten free, and is super delicious. The cake is full of earthy tones of espresso and of course that classic dark chocolate taste. You can even get your veggies in because the base of this recipe is butternut squash! Super simple, super indulgent, this cake is just what you need for a cozy and oh-so chocolatey Friday night. Enjoy warm from the oven with a dab of vegan yoghurt and you’ve got yourself just the hug you’re looking for. Let’s get to it!

• serves: 8
• preparation time: 15 minutes
• cook time: 40 minutes
• total time: 1 hour

Ingredients:

• 100g vegan dark chocolate
• 1 cup homemade butternut puree*
• 70ml maple syrup
• 1 tsp vanilla
• 2 flax eggs
• 50g 100% cacao powder
• 1 tbsp espresso powder
• 70g organic almond flour
• Pinch of salt
• 3-4 tbsp unsweetened plant milk
• 50g vegan chocolate chunks

*follow the recipe for homemade pumpkin puree but using butternut squash instead.

Method:

1. Preheat your oven to 180˚C (350˚F). Grease and line a round cake tin with parchment paper.
2. Over a bain-maire, melt the chocolate until smooth and glossy. Once the chocolate has melted, remove the bowl from the heat and add the butternut puree, maple syrup, vanilla, and flax eggs, whisking until everything is well combined.
3. In a separate bowl, add the cacao powder, espresso powder, almond flour, and salt, stirring everything together until combined. Add the dry ingredients into the wet ingredients and fold everything in together until full mixed. If the batter is too thick, add in a few tablespoons of the plant milk until the batter is a bit thinner (but not pourable).
4. Transfer the brownie batter into the prepared tin and smooth the top with a spatula. Bake in the oven for 20-25 minutes then sprinkle on the chocolate chunks. Bake for another 10-15 minutes until the chocolate has melted.
5. Remove from the oven and leave to cool for 5 minutes. Dust with icing sugar, cut into slices and serve hot with a dab of vegan Greek yoghurt. Enjoy!

Once completely cooked, this cake can be kept in an airtight container in the fridge for up to 3 days.

If you make this Vegan Melted Chocolate Butternut Espresso Cake, make sure you leave a like and a comment down below! I absolutely love hearing from you guys and you can be sure that I will try my best to get back to you soon! And of course, if you do make this recipe, don’t forget to tag me on Instagram @amongsttheflour I love seeing the photos of recipes you’ve all made! Have a beautiful week, happy February, and I wish you a warm and safe rest of the winter! I look forward to hearing from you soon!

Katherine x

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pumpkin & apple upside-down bars

This pumpkin and apple upside down cake is the definition of autumn! With a soft pumpkin dough on the top and sticky cinnamon apples on the bottom, you cannot go wrong with this cheeky treat! Enjoy on a cold day with a mug of hot tea, or as a perfect end to a cute fall picnic! So, grab your pumpkin, grab your spices, and let’s get started!

First of all, I’d like to remind you of the importance of buying from local small businesses. If you haven’t already got your pumpkin this autumn, then I encourage you to go to a local pumpkin patch to pick your own or buy one from a local farmer. The same goes for your apples – go and pick your own or buy from your local farm shop! Times are hard, and it’s important that we are supporting our local farmers in every way that we can! Remain conscious and shop small, even for your pumpkins and apples.

Ingredients:

For the pumpkin dough:

• 150g unsalted vegan butter
• 100g homemade pumpkin puree
• 100g soft light brown sugar
• 2 flax eggs*
• ½ tsp vanilla extract
• 1 tbsp pumpkin spice (swap this out for 2 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp ground allspice)
• A pinch of fine salt
• 300g plain flour
• 1 tsp baking powder

For the sticky apples:

• 1 large cooking apple
• 1 tbsp soft light brown sugar
• 1 tsp ground cinnamon

*2 flax eggs = 2 tbsp milled flax seeds + 5 tbsp warm water, let sit for 10+ minutes

Method:

To make the pumpkin dough:

1. Preheat your oven to 180˚C (350˚F) and line a brownie tin with recyclable parchment paper.
2. In a medium saucepan, melt the butter, sugar, and pumpkin puree over a medium-high heat. Stir the whole time until the butter is completely melted, the sugar has dissolved, and all the ingredients are well combined. Once everything is mixed together, remove from the heat and leave to cool for 10 minutes.
3. After 10 minutes, add the vanilla, pumpkin spices, and salt, and stir until everything is well combined.
4. In a separate bowl, stir together the flour and baking powder. Gradually, add the pumpkin mixture to the flour, stirring continuously, until all the pumpkin mix is added, and everything starts to come together. The ingredients should form a thin dough, rather than a batter. If too wet, add a little flour until a dough is formed. If the dough is dry and flaky, add a little unsweetened plant milk, until the dough is soft and supple.
5. Set the dough aside for later.

To make the sticky apples:

1. Wash, peel, and core the apples. Cut the apples into small cubes and add them to a bowl.
2. Sprinkle the brown sugar and cinnamon over the apples and stir everything together until the apples are completely coated and the sugar has dissolved.
3. Evenly distribute the apples over the base of the brownie tin until the base is completely covered. Using washed hands, stretch the pumpkin dough over the top of the apples, pushing the dough right to the edges of the tin and onto the apples, so they are nicely embedded in the dough (be careful not to compress the dough too much).
4. Place the tin in the oven and bake for 25-30 minutes until the cake is golden-brown on top and cooked through (a skewer inserted into the centre of the cake should come out clean). Remove the cake from the oven and leave to cool for 10 minutes, until cool enough to handle.
5. Once cool enough to handle, slide a knife around the edge of the cake to loosen it from the brownie tin. Place a plate onto the top of the brownie tin, and carefully flip the tin and plate upside down. Carefully remove the tin, so that the cake is sitting on the plate. Cut into 12 pieces and serve with vegan vanilla ice cream. Enjoy!

This cake can be stored in an airtight container in the fridge for up to 3 days. To reheat, simple place each piece on a plate and microwave until hot through.

I hope you found this recipe simple and that you love it as much as I do. Let me know if you make this deliciously simple pumpkin apple upside down cake– use the information given on my contact page or tag me on Instagram @amongsttheflour I love hearing from you all! I look forward to hearing from you soon!

Katherine x

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super easy homemade pumpkin puree

Pumpkin puree is a must have ingredient to have in your autumn kitchen. This year, I have been using it in practically everything, and I thought it was time that I shared my super simple recipe with you guys. So, grab yourself a pumpkin, and let’s get started!

First of all, I’d like to remind you of the importance of buying from local small businesses. If you haven’t already got your pumpkin this autumn, then I encourage you to go to a local pumpkin patch to pick your own or buy one from a local farmer. Times are hard, and it’s important that we are supporting our local farmers in every way that we can! Remain conscious and shop small, even for your pumpkins.

Onto making our pumpkin puree:

1. Wash your hands and your pumpkin thoroughly! This is important to avoid contamination of the pumpkin puree – it needs to be kept in the fridge for up to a week after making and we want to prevent the spread of harmful bacteria.
2. Preheat your oven to 180˚C (350˚F). Place an oven-safe dish full of water at the bottom of your oven to create lots of steam (this helps to keep the pumpkin from drying out too much whilst baking).
3. Using a sharp knife, cut the pumpkin into slices. Using an ice cream scoop, remove the pumpkin seeds and stringy pulp from the centre of the pumpkin – COMPOST YOUR SCRAPS!
4. Cut the skin off of each slice of pumpkin, then cut the slices into 1-inch chunks (they don’t need to be perfect). Evenly distribute the pumpkin cubes to a baking tray lined with a re-usable baking sheet or recyclable parchment paper.
5. Bake the pumpkin in the oven for 30-40 minutes, until they are lightly golden and cooked all the way through (the pumpkin should be really soft). Remove the pumpkin from the oven and leave it to cool completely.
6. Once cooled, transfer the pumpkin to a food processor or blender, along with a couple of tablespoons of cold water. Blend the pumpkin on high speed until it is well combined and fairly smooth (a few small lumps are okay). Alternatively, transfer the pumpkin to a bowl and mash it with the back of a fork until it is well mashed.
7. Once smooth, transfer the pumpkin puree to clean jars or air-tight containers and store in the fridge and use within 1 week of making. This recipe should make around 2 x 370ml glass jars (2-3 cups) of puree.

This pumpkin puree can be used in recipes such as my pumpkin and apple upside down bars

I hope you found this recipe useful and that you love it as much as I do. I use this puree a lot as a replacement for eggs or butter in autumnal recipes or just to add some health to feel less guilty about eating so many cheeky baked goods over the fall! Let me know if you use my pumpkin puree recipe for any of your baking this autumn – use the information given on my contact page or tag me on Instagram @amongsttheflour

Katherine x

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