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One of the things I’ve discovered about myself during quarantine is that when I’m exceptionally stressed, baking and cooking are the first things I turn to. This is pretty unlike me - I’m normally not much into either - I cook daily, but I don’t particularly enjoy it. When tensions get high, though, it seems to be the thing I keep going back to to ease my stress. I made these scones last week, and am experimenting with some form of dessert everyday. Who knew.
The other night, I decided to try my hand at a healthier alternative to a blondie. This is much more savory, and not as thick as I wanted it to come out, but still so good that we ate the entire pan within two days.
Gluten Free Chocolate Chip Harvest Bars
1 cup mashed butternut squash (you could also use pumpkin)
3 eggs
1/2c chopped walnuts
1/3 cup coconut flour
1/4 cup maple syrup
1/4 cup coconut oil, melted
1/4 cup mini chocolate chips
1t nutmeg
1t cinnamon
1t baking soda
1t sea salt
Preheat the oven to 350F. Mix the dry ingredients together. Mix the wet ingredients together in a separate bowl. Pour the wet ingredients into the dry ingredients. Pour into a pyrex dish and bake for 40 minutes. Let them cool before eating.
