• thewellnessforlife

Chocolate Chunk Pumpkin Breakfast Squares (low carb, grain free)



TWO THINGS that I want to point out about this recipe:


(1) IT REQUIRES ONLY ONE BOWL. If you know me, you know that my love for baking is matched with a disdain for clean-up (my boyfriend knows this all to well as he is usually the one doing the eating AND the cleaning). SO, I try to ensure that my baking requires minimal clean-up by creating one-bowl-recipes. For this one, you literally just throw it in a bowl and mix (I do the dry ingredients first, then add the wet ingredients, to make sure it is all combined well).


(2) YOU DON'T NEED TO USE THE PUMPKIN. While the pumpkin flavor is very subtle, pumpkin haters can still make this recipe and substitute the pumpkin out for 1/4 cup of apple sauce.



RECIPE:


Ingredients:

  • 1 Cup Almond Flour

  • 1/3 Cup Coconut Flour

  • 4 Scoops of vanilla Protein Powder

  • 1/4 Cup Monkfruit Sweetener (I use Lakanto Brand; you can also substitute for coconut sugar or another sweetener that has a 1:1 ratio with sugar)

  • 1 tsp Baking Powder

  • 1 tsp Pumpkin Pie Spice

  • 1/2 Cup Pumpkin Puree (no sugar added--ingredients should just be pumpkin)

  • 4 Eggs

  • 1/2 Cup Almond Milk

  • 4 Tbs Liquid Coconut Oil

  • 1 tsp Vanilla

  • 1/2 Cup of Chocolate Chips (I use stevia sweetened large chocolate chips by Lily's Chocolate, however you can use any chocolate chunks you prefer).


Directions:

  1. Preheat your oven to 375F;

  2. In a large bowl, add in your dry ingredients (almond flour, coconut flour, protein powder, monkfruit sweetener, baking powder, pumpkin pie spice), and whisk these ingredients until they are fully incorporated;

  3. Using a spatula or spoon, create a well in the center of the dry ingredients where you will add in your wet ingredients.

  4. Add you wet ingredients into the center of the dry ingredients (pumpkin puree, eggs, almond milk, coconut oil, and vanilla). Using your spatula or spoon, mix the wet ingredients in the center as well as possible and then begin to fold in the dry ingredients to create a fully incorporated batter. I create the well and mix the wet ingredients this way in order to avoid having to mix the wet ingredients together in a separate bowl before adding them to the dry ingredients (less clean up);

  5. Fold about 2/3 of your chocolate chunks into the batter, saving the remaining chips to top the batter;

  6. Grease an 8x8 baking tray and optional to line it with parchment paper (I do this to make it easier for treat to pop out when done baking);

  7. Pour your batter into the baking dish and then sprinkle the remaining chips on top;

  8. Bake for 25-30 minutes on the middle rack of your oven (important not to be on the top rack so the top doesn't burn)--each oven is different, so after 25 minutes be sure to check your treat!

Store in the fridge for 5-7 days and ENJOY!