Serves: 9
Preparation Time: 10 minutes
Baking Time: 35 minutes
Ingredients:
150g self-raising flour
40g rolled oats
2 tsp cinnamon
1.5 tsp mixed spice
½ tsp ground ginger
½ tsp baking powder
Pinch of salt
Pumpkin puree (430g)
60ml maple syrup
100g tahini
1 tsp vanilla extract
100ml oat milk (or any other dairy-free milk)
45g Doisy & Dam Orange and Green coloured D&Ds
50g Doisy & Dam Ballers
Method:
Preheat oven to 180C and line a square 20cmx20cm deep-sided brownie tin.
Mix all the dry and wet ingredients together in one large bowl until well combined.
Mix half of the D&Ds into the mixture and place into the lined baking tin and smooth out evenly.
Scatter the rest of the D&Ds on top of the mixture together with the Ballers (push them down into the mixture slightly so that they are not as exposed to the heat).
Bake at 180C for approx. 35 minutes.
When cooked and tested (cake tester comes out clean), remove from oven and allow to cool. Lift the whole thing out by holding the edges of the baking paper and leave on a cooling tray. Once cooled cut into squares/fingers as preferred.
Enjoy!
Recipe from Doisy & Dam