Gluten-Free Pumpkin Chocolate Chip Bars + My Thoughts on Daylight Savings Time

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Ok folks,

Let’s talk daylight savings for a minute. How many of you liked the extra hour?

Well I DIDN’T!

Excuse my screaming, I’m just so overly exhausted and somehow the extra hour did not help matters… Such a crazy case of Monday over here.

Not sure who came up with the idea that it should get dark at 4:30 pm. Lucky for me, I managed to sneak in some sunlight because I left my internship at 4 to get to a workout class which I thankfully(!) got to on time.

Anyways, as you will soon learn, I love pumpkin everything.

Lucky for you, this recipe can also be made with canned butternut squash. I’m not sure where else they sell it but I find it at Trader Joe’s.

I keep kosher and for some reason the TJ’s pumpkin isn’t certified while the butternut squash is-how convenient for this recipe?!?

This recipe is full of fiber thanks to the use of chickpea flour. It is also gluten-free so it’s perfect for people who are intolerant/allergic or have another reason they’re avoiding gluten. (Not that I recommend this unless necessary, but this is a discussion for another time šŸ˜‰ )

No one will know about the secret flour in here but they will feel full for longer than your typical banana or pumpkin bread. While not quite a dessert, this recipe is perfect for breakfast or as a snack.

Here’s the recipe:

Gluten-Free Pumpkin Chocolate Chip Bars

Ingredients:

1 cup chickpea/garbanzo bean flour (I used Bob’s Mills)

3 tablespoons coconut flour

1/3 cup oats (instant or old-fashioned), use certified gluten-free if needed

1/2 cup sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1 14 oz can butternut squash (or pumpkin)

1 teaspoon lemon juice

1 banana, mashed

2 tablespoons oil

1 egg

1 teaspoon vanilla

3/4 cupĀ  + 1/4 cup chocolate chips, divided

 

Directions:

  1. Mix dry ingredients in a medium-sized bowl.
  2. Add all of the remaining ingredients (except for 1/4 cup chocolateĀ chips) and mix until well combined
  3. Bake in a greased 8 inch pan at 350 F for 30 minutes or until toothpick inserted comes out clean.
  4. Melt 1/4 cup chocolate chips and drizzle on top.
  5. Enjoy!

 

Thank you for stopping by! Please tag me on InstagramĀ @ edggie_veggieĀ if you make any of these great recipes.

Hope you enjoyed your extra hour on Sunday ;). Tell me in the comments below how YOUĀ spent it.

 

Zahava

 

 

 

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