Secret Ingredient Maple Pumpkin Blondies

Today is brought to you by…

CHICKPEAS

(the secret ingredient)

I have been seeing recipes popping up about baked goods made with chickpeas.  We all can relate to chickpeas and their deliciousness, through the most common food, hummus.  But to fully wrap my head around something that I enjoy dipping raw vegetables in to now all of a sudden be in a dessert, let alone a dessert I would enjoy…it took me a bit to break down and give it a try.

I suggest you do not hesitate like I did, because chickpeas is genius.  You cannot taste and thing and turns baked goods into something more healthy for the mind, body and soul.

Maple Pumpkin Chickpea Blondies

*1 can chickpeas, drained and rinsed

*1/2 cup almond butter

*2 tsp vanilla extract

*2 options: either 2tsp maple extract and 1/4 cup honey OR 1/4 cup maple syrup 

(I did option one because I had no maple syrup on hand)

*1 tsp baking soda

*1 tsp baking powder

*1/3 cup vegan carob chips, plus some to sprinkle on top

*1/4 tsp salt

*1/4 cup pumpkin puree

-Preheat oven to 350 degrees Fahrenheit

-Place all ingredients into food process or except carob chips, process until smooth

Mix in 1/3 carob chips (I used a bowl)

Pour mixture into greased baking dish, size is up to you

Sprinkle additional chips on top

Cook for 30-45 minutes (depends on oven and placement)

When they are done a fork or toothpick will come out clean

Make sure you do not over dry

I tried these while they were still warm and cold.  I preferred them better warm.  Every time you go back for another, I suggest warming it a bit.  Totally up to you but happy eating!

Sugar Craving on a Rage Today?

I think we all fall guilty of getting sugar cravings this time of year...especially TODAY!!!  The Sugar Holiday of the year.  If you want some candy go for it, just remember to not go crazy and stop after your satisfaction is cured.  Listen to your body, really listen.  If you are craving sugar, respond.  I found this chart to be helpful with cravings, especially the sugar one for this week.

Remember if you ignore a craving, you could be setting yourself up for a bigger purge later.  Our bodies are amazingly smart, they know what they are lacking, needing, etc.  Don't be afraid of listening to your body and DO NOT feel guilty.

On that note.  Happy Sugar Holiday!  

If you are feeling overwhelmed with your sugar cravings or other types of cravings I find charts like the one I am going to post below to help.  Instead of reaching for something you may feel guilty about then reach for one of the items on the chart first to see if your craving subsides.  It has helped me a lot in the past.

(chart and recipe from movenourishbelieve)

Before you reach your hand in the candy jar, try reaching for broccoli, chicken, nuts, fruit or a delicious sweet potato that are wonderfully in season right now!

This recipe also looks amazingly delicious

And just for fun, this looks amazing.  Someone please try it and let me know how it goes!

A cake baked in a pumpkin!!!  So delicious looking and perfect for the holidays!

Roasting your own Sugar Pumpkin

Technically it is fall, it has been fall for a week now.  I don't think Los Angeles understands that concept so lets pretend we live in other parts of the country where the air is a little more crisp and autumn surrounds us.  Maybe we can spread around some autumn leaves to create our own fall :-)  Since it is fall, technically, it is the season for PUMPKIN!  Selves are stocked high with canned pumpkin...great alternative but not nearly as scrumptious as your own pumpkin puree.  The best part is the fact that roasting a pumpkin is pretty simple.

First find sugar pumpkins.  These pumpkins are smaller in size 2-5lbs...leave those large pumpkins for carving with the kids or even the adults ;-)

Once you have your sugar pumpkins bought, turn the oven to 350 degrees.

If you have a sharp butcher's nice that is the best but any knife will eventually do the trick, you might just need a little sea saw technique to get you through...

It is easiest to cut the steam off first and possibly even the bottom...I don't worry about the bottom, just the steam.

Once your pumpkin is cut in half, gut out the seeds and stringy things.  Yes stringy things (no real technical name here ha).  Keep the seeds to roast or discard.  If you have kids, this step might be fun for them to get slimy with.

Some people like to just lay them on top of parchment paper while others like to put a 1/2 inch of water at the bottom of the pan...whichever way you prefer, lay the pumpkin face down after you optionally brush them with oil.  I like to give them a little layer of coconut oil

Put them in the oven for 45-50 minutes.  The skin will darken and a fork should easily pierce through the skin when they are done.  Time will all depend on the size of your pumpkins.  Keep your eye on them!

After the roasting is done, let the pumpkins cool for about 10 or so minutes.  After they have cooled take a spoon to cut away the pumpkin from the skin.  This is very easy, if it isn't them they need to be cooked longer.

From here you can either leave as is and put them in your favorite pumpkin recipes or pop them into the blender to make into a puree.  Feel free to add a little pumpkin spice, salt or pepper, or maybe even nutmeg and ginger...the options are endless.

Happy ROASTING!