Mom’s kitchen, November 2014
Happy Thanksgiving, ceiling fans!
I apologize for my lack of web presence over the past two months. I am in the homestretch of my first full semester in grad school, and I haven’t had as much time as I would like to put an honest effort into a worthy blog post. Lucky for you, I have been learning a ton in my Biochem of Nutrition class that I am very anxious to apply to a relevant topic to breakdown and share with you after my finals and paper wrap up.
Nevertheless, I wanted to at least say hello and provide you with a delicious and nutritious recipe that can be used in these last weeks of Fall (courtesy of Ambitious Kitchen). What I lack in creative juice at this point, I can make up for in pumpkin-flavored goodness.
I hope you all had a wonderful Thanksgiving with your loved ones and enjoy the long weekend. I am thankful for so much this year, especially to be able to share my insights, growth, and life with all of you!
3 cups gluten free rolled oats
2 teaspoons aluminum free baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup canned natural pumpkin
2 teaspoons pure vanilla extract
1/2 cup unsweetened applesauce
1/2 cup dark brown sugar
1 tablespoon coconut oil, melted
1/3 cup semi-sweet chocolate chips, plus 2 tablespoons for sprinkling on top
Preheat oven to 350 degrees F. Spray 8×11 or 9 inch baking pan with nonstick cooking spray. (I prefer coconut oil spray over Pam because of the canola oil content)
Make oat flour: Place oats into blender or food processor and chop for 1-2 minutes until mixture resembles flour. You may need to stop blender and stir oats a couple of times to ensure all have been blended.
Measure out just 2 1/2 cups of the now oat flour and place in a medium-sized bowl. Whisk in baking powder, baking soda, salt and spices in this bowl as well; set aside.
In a separate large bowl, whisk together pumpkin, brown sugar, vanilla extract, coconut oil, and applesauce for 1-2 minutes until the consistency is smooth and creamy. Slowly add in oat flour mixture and mix until it becomes a batter.
Gently fold in 1/3 cup of chocolate chips. Pour batter into prepared pan and sprinkle remaining 2 tablespoons of chocolate chips on top. Bake for 15-25 minutes or until knife inserted into the center comes out clean or with just a few crumbs attached. Timing will depend on what size pan you use, but definitely check around 15 minutes. Once finished baking, cool 10 minutes on wire rack. Cut into small squares.
Perfect for dessert, but also great for breakfast – Shhh 🙂
Catch up with you soon!