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 😉 )
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
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 teaspoon vanilla
3/4 cup + 1/4 cup chocolate chips, divided
- Mix dry ingredients in a medium-sized bowl.
- Add all of the remaining ingredients (except for 1/4 cup chocolate chips) and mix until well combined
- Bake in a greased 8 inch pan at 350 F for 30 minutes or until toothpick inserted comes out clean.
- Melt 1/4 cup chocolate chips and drizzle on top.
Thank you for stopping by! Please tag me on Instagram @ edggie_veggie if you make any of these great recipes.
Hope you enjoyed your extra hour on Sunday ;). Tell me in the comments below how YOU spent it.