BRIOX DE CARBASSA ACCIDENTAT

CRASHED PUMPKIN BRIOX

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Trying to make some cookies, I ended up with a delicious pumpkin brioche!
With just a few ingredients, this brioche will be a MUST in your kitchen! I loved it!
The first intention was to make cookies for people with complicated digestions, so I have reduced the cereal a little, I have dispensed with wholemeal flours and "hot" olive oil, I have reduced the amount of fat and I have not added erythritols and xylitols which are fatal for this type of discomfort. Beware of these sweeteners that have become fashionable...
Let's see what you think....
 
How to make it gluten-free and lactose-free?

You can make this pumpkin brioche without lactose if you use vegetable protein powder and dairy-free chocolate chips (note that many vegetable proteins are difficult to digest).

It is also possible to make it gluten-free by using a gluten-free pastry flour. I have not made it gluten-free (after many years of eating gluten-free and managing to tolerate it very well, I have not gone back lol). As always, please leave a comment if you try it because I love hearing about your substitutions. Also, make sure the chocolate chips and protein powder are gluten-free.

How do I store it?

  • Store in an airtight container for up to 4-5 days or in the refrigerator for up to 7 days. Or freeze for up to three months. I usually freeze half and take out as we feel like it. This way it's always soft and doesn't turn marshmallowy.

Suggestions to accompany this snack:

I love it with a good sheep's yogurt, skyr or filled with a good homemade orange jam.

TIPS/NOTES

  • Cover the brioche with baking paper if you don't want it toasted.
  • Fill with orange marmalade to give it a touch.
  • You can swap the chocolate chips for raisins, dates or nuts.

Pumpkin brioche

Delicious, fluffy and balanced.

Time

Preparation: 20min

Total: 20min.

People

12 servings

Type of dish

Snack, afternoon tea or breakfast

INGREDIENTS

  • 250g of cooked pumpkin
  • 90-100g of coconut sugar, panela or the sweetener you prefer
  • 50g of organic melted butter or coconut oil
  • 1 egg
  • 180g of spelt flour
  • 45g vanilla protein
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon of anise powder or cloves
  • 80g dark chocolate chips
STEPS
  • Preheat the oven to 180ºC and line a baking tray with baking paper.
    In a large bowl, mix the cooked pumpkin, sugar or sweetener of your choice, melted butter or coconut oil, and egg until well blended.
  • In another large bowl, mix together the flour, protein powder, baking soda, salt, cinnamon, and spices.
  • Gradually add the dry ingredients to the wet ingredients and mix until everything is just combined. And add the chocolate chips.
  • Put everything on a tray and into the oven.
  • Bake for 10-20 minutes in a preheated oven.
  • Remove from the oven and let cool on a rack.
Serving size: 1 serving of 12.
Calories: 86 kcal
H: 12 g / W: 3 g / L: 3 g
Sodium: 118 mg
Potassium: 33 mg
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