Yay for pumpkin! Just because we’re past Thanksgiving doesn’t mean that we need to stop making pumpkin goodies. In fact, it might even mean that I will be making more. Amanda, you are the best for letting us share our thoughts out loud every Thursday! (Hint: I have 2 large pumpkins that need to be cut up, cooked, and processed.)
The past year has really pushed me out of my comfort zone when it comes to baking, because my dad was gluten free, dairy free, and sugar free. Now my dad is gluten free, but I have tried recipes that I’ve never tried before, and I’ve realized that GF, DF, and even SF food can taste good. You just have to be really creative. . .
Well, on Tuesday, I decided that it was time to use up the pumpkin in the fridge. I looked for recipes on Pinterest. Nothing really quite got my fancy, until I saw something labeled ‘Pumpkin Chocolate Chip Quinoa Bars.’ ‘Hmm… that sounds interesting.’
I looked at the recipe, but I decided that I would make my own, because the recipe included several things that I didn’t have. Without further delay, I want to present these ‘Soft and Gooey Pumpkin Chocolate Bars’ to you! (They even taste good if you aren’t gluten free.)
- 1/2 c. plain yogurt
- 1 banana
- 1/2 c. pureed pumpkin
- 1 egg
- 1/2 c. coconut sugar or regular sugar
- 3/4 c. quinoa flour (I just blended up quinoa in my Vitamix)
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. ginger
- 1/2 tsp. baking soda
- pinch of salt
- 1/2 c. chocolate chips
- 1. Whisk together yogurt, the banana (mashed), pumpkin puree, egg, and the coconut sugar.
- 2. Add in the quinoa flour, cinnamon, nutmeg, ginger, baking soda, and salt.
- 3. Mix till well blended.
- 4. Bake at 350 degrees in a well greased pan for 25-30 minutes, or until firm in the middle.
2. In other news, I am SO EXCITED about the Christmas season, that I am preparing a super special post to share on Sunday. (Stay tuned.)
Hint: This is the reason I am so excited. Jesus truly is the reason that I celebrate this season!
3. Homemade Pizza. If you have never made pizza from scratch, it is COMPLETELY worth every ounce of effort. We made gluten free pizza crust tonight (Confession: We did use a mix for the crust so it wasn’t completely from scratch.)
Alfredo Pizza with Canadian Bacon, Cheese, Pineapples, and Alfredo sauce
4. Carbs. Carbs. Carbs. I’m not quite sure that my diet would be considered the most balanced in the world, but
I’m really focusing on being grateful right now instead of being anxious about getting the perfect balance. As I grow, I know that God
will continue to balance me out in every area, including my eating, so I’m not worried about it at all.
Putting chocolate frosting on your pumpkin bar makes it just that much tastier!
Do you like trying new recipes? Are you gluten free? Do you have a favorite place to get recipes?
Why do you celebrate Christmas?