A) Thank you for all the love on my last post. The comments, emails, texts, & DM’s really made my day. If you haven’t read it yet… would love your thoughts! All about fitness + my current views on all that jazz.
B) PUMPKIN CHOCOLATE CHIP LOAF!
YEP!!!
I wouldn’t dub this the dreamiest recipe I’ve made in a long while if it wasn’t exactly that… the dreamiest recipe I’ve made in a longggg while.
Or maybe I’m biased because I am so freakishly obsessed with pumpkin?
Regardless, this loaf is YUMMY AF. And healthy as can be! It’s gluten-free, refined sugar free, dairy-free and is almooooost paleo if you take out the oats when you define “paleo.” (As I often do — lol.)
I adapted this recipe from my O.G. pumpkin almond butter oat bars — which are also still heavenly and one of my favorite blog recipes on TBB to this day! It was actually one of my first ever blog recipes, and SOOO many of my friends + fam sent me texts of them making the recipe which warmed my heart and made me so incredibly honored.
SO I hope you guys like this one just as much, if not a litttttle bit more. 😉
I decided to switch things up a tiny bit with these new bars (or loaf — whatever we are calling it these days), adding EGGS (since I’m not vegan anymore, yo), using bigger chunks of chocolate (GAME-CHANGER), adding 1/2 cup of garbanzo bean flour (any g-free flour will do), and using a lot less sweetener.
This loaf is sweet enough on its own, trust me. AND, I have been really into the less-sweet kinds of breakfasts and desserts lately. It is still naturally sweet from the pumpkin and has the sweetness of the chocolate of course, but the flavors are able to come alive a lot more (in my opinion) when there isn’t an overkill taste of sweetener in the mix.
Either way, I still added a bit of honey just for good measure. But more like a tablespoon instead of the original 1/2 cup! Both work, depending on your sweetness preferences. 🙂
( PS: Can we all take a sec to appreciate the *honey controversy* on this blog post of mine back in 2013? LOL, I can’t with the ever-evolving judgment from the ethical vegan crew. )
ANYWAY! RECIPE TIIIIIIME, bc you guys need to make this like now. Fave brands for each ingredient are tagged!
Pumpkin Chocolate Chip Loaf //
INGREDIENTS:
+ 2 cups gluten-free oats
+ 1 cup pumpkin puree
+ 1/3 cup almond butter
+ 2 eggs
+ 1 tablespoon honey
+ 1 tsp cinnamon
+ 1 crumbled Lily’s chocolate bar
+ 1/2 cup flour of choice (I used garbanzo bean flour)
METHOD:
+ Preheat oven to 350 degrees Fahrenheit.
+ Combine all ingredients into a large mixing bowl and mix until a smooth paste has been formed.
+ Press into a well-greased pan (8×8 would work best, but I used 5×8) and bake for 35 minutes, or until golden brown. I topped mine with extra chocolate before baking, of course. 😉
& ENJOY. SOOO GOOD !!! Send me messages + photos if you make this bad boy, I would love to hear your thoughts. Also, if you check out my O.G. recipe be sure to giggle with me at how much my photo skillz have improved over the years… I hope. 😉
XO
