Comments on: Vegan/Gluten Free Pumpkin Swirl Brownies

By: Marc

Marc — Thu, 05 Nov 2009 03:14:37 +0000

I just made this. I substituted raw carob powder for cocoa as my wife is allergic to chocolate. I used Earth Balance shortening instead of butter substitute because I already had it in the house.

Cooking time for me was more like 1 hour, 15 min. It came out great! The only advice I can give is don’t freak out if the chocolate part looks watery at first. If it’s still runny at the end, you can always add more oat flour before you pour it into the pan.

By: emily

emily — Sat, 24 Oct 2009 04:02:52 +0000

Tried this recipe tonight and it worked out quite well! The pumpkin mix itself was great and could be used as a g-f pie filling or a muffin! I used coconut oil instead of margerine since I avoid soy. Thanks for your creativity!

By: Alyssa

Alyssa — Tue, 13 Oct 2009 20:40:11 +0000

I loved these brownies!!! At first I was worried because the chocolate half was so runny but they taste amazing and they came out perfect and don’t fall apart. I’ve always been scared to cook gluten free so I just buy the packages instead. This was my first gluten free recipe from scratch and it was great. Any other recipes you have I would definitely try.

By: Anni

Anni — Thu, 20 Nov 2008 07:24:36 +0000

hi again,

apologies for the previous email. the brownies taste GREAT and look just fine. mmm… dense & chewy!

By: Anni

Anni — Thu, 20 Nov 2008 04:07:02 +0000

Rachel,

I appreciate your ingenuity, in theory this sounds great and in picture it looks gorgeous, however…. I made these brownies tonight and after elaborate preparation the chocolate batter was so runny that i could not layer or swirl them and it looks like a big old brown mess. hopefully it will taste good to make up for the lack of presentation.

By: Lindsay

Lindsay — Mon, 10 Nov 2008 18:00:25 +0000

Rachel, this recipe looks so tasty! Even though I don’t have any food allergies I’m tempted to try your version of it It was great meeting you at the vineyard yesterday!

By: Jackie

Jackie — Sun, 09 Nov 2008 17:43:09 +0000

These brownies look amazing. My bf and I have been trying to cut way back on gluten, and I am a sucker for anything with pumpkin and chocolate.

By: Diann

Diann — Thu, 06 Nov 2008 21:11:26 +0000

This recipe looks fantastic! I love everything pumpkin these days.

I decided it was easier to make up my own recipes than find ones that suited me, and I think it’s really fun adapting them to suit your needs. I’m actually soy free as well as vegan and GF, (and I prefer sugar free too). I’m always disappointed when I see tofu listed as an ingredient in desserts. There’s only so many adjustments a recipe can take!

By: Deb Schiff

Deb Schiff — Thu, 06 Nov 2008 13:04:45 +0000

Boy do I know how you feel! My blog is dedicated to reworking other folks’ recipes to fit my dietary restrictions.

Your brownies look amazing! And, since pumpkin’s on sale, what better time to make your recipe. Nice job, Rachel!

By: celine

celine — Wed, 05 Nov 2008 19:35:14 +0000

your picture is amazing! it makes me want to dive right in, head first.