I just love Angela McKee of Canned-Time.com. From her cool, innovative recipes to her edgy, awesome photos it’s a place you want to visit often. Plus she’s a really nice person and that goes a long way with me. I’ve had a really lucky few years when it comes to meeting vegan bloggers and authors!
The bonus recipe today is a throwback from last fall – Hazelnut Ale Brownies with Pumpkin made with Rogue’s Hazelnut Brown Nectar. Recipe below the brownie pic. Let the pumpkin season begin!
Hazelnut Ale Pumpkin Brownies
- 2 cups whole wheat pastry flour
- 1 cup cocoa
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup olive oil
- 1½ cups sugar
- 2 tablespoons ground flax seed mixed with 4 tablespoons warm water
- 1 teaspoon vanilla
- 1 cup Rogue Ale Hazelnut Brown Nectar
- ½ cup toasted hazelnuts, minced in food processor
Preheat oven to 350. Grease a large brownie pan, a large rectangle pan or muffin tins.
Mix all the dry ingredients in a large bowl. (Shift the cocoa in if it’s lumpy). In a smaller bowl mix the pumpkin and olive oil together, then add the sugar. Once that’s mixed well add the flax mixture and vanilla. Lastly mix in the beer.
Add the wet mixture to the dry and gently mix until combined. Add the hazelnuts and mix again.
Yield: 12 to 24 depending on how large you cut your brownies
Prep time: 15 minutes
Cook time: 30 minutes