Turning Soup Into A Brownie

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Sometimes I’ll make a soup early on in the week and by midweek I no longer want it. Instead of throwing it out, I convert it into something different.

Today, I made a Pumpkin Brownie Bake using this Simple Mills pancake mix. (You could also try this Simple Mills Mix , this AIP Mix from Eat Gangster or this grain free mix from Birch Benders if you’re able to tolerate xantham gum Other times I’ll make a pancake or a waffle or a crepe. Heck maybe even a loaf or a muffin!

Sometimes, these bakes are more savory than sweet, but they’re always delicious season to your liking and dive in!!

I found this method to be extremely helpful when I was doing the Autoimmune Protocol (AIP) or another elimination diet and you like variety in your meals from day to day but don’t want to cook every day.

This way you can prepare a few base meals and ingredients on the weekend and add on to them during the week.

Ingredients:

(10 - 12 slices)

• 600g steamed or baked calabaza, kabocha, honeynut or butternut squash, skin removed

• 1 cup full fat coconut milk

• Cinnamon to taste

• Cumin, to taste (optional)

• 5 eggS

• 1/2 cup carob powder

• 1 package simple mills pancake mix

• Handful of rose petals (optional)

Preparations:

• Steam or roast your squash. Then blend it with the coconut milk and cinnamon until smooth. You should have a fairly thick soup like consistency. Eat this soup as is or move onto part two.

• Whisk the eggs together in a bowl and add in the soup. Whisk again until smooth.

• Add in the pancake mix. I’m using Simple Mills. Then add in carob powder & rose petals and stir to combine.

• Pour this into a baking tray and bake at 350 for 45 - 60 minutes.

• You should have a light & fluffy bake that’s a bit moist and spongy. Consume immediately or save for later.