The weather in L.A. is finally cooling off! The air is
crisp; the wind is strong; leaves are fluttering to the ground; the days are
growing shorter; my mom even put a down blanket on my bed! This could only mean
one thing: you must go make these Pumpkin Chocolate Chip Bars!
These bars, fresh out of the oven, are like an ooey-gooey
chocolate-pumpkin bread! So satisfying, and perfect for these cold November
nights we’ve been getting. The ingredients to make the bars are very simple,
and the process is so easy! And just in case you were wondering, these are
grain-, gluten-, dairy-, and refined sugar-free ;)
Makes 8-16 bars (depending on how large you cut them).
Ingredients:
½ tsp baking soda
1 pinch sea salt
2 organic eggs
¼ cup melted ghee, butter, or coconut oil
Directions:
1.
Preheat your oven to 350 degrees F, and set an
oven rack to the second-to-top position.
2.
Grease an 11x7 inch glass baking dish, and line
with parchment paper.*
3.
In a large bowl, whisk together all the dry
ingredient except for the chocolate chips.
4.
In a medium bowl, whisk together the wet
ingredients. Gently stir the wet ingredients into dry, just until combined.
5.
Fold in the chocolate chips. Scoop the thick
batter into your prepared baking dish.
6.
Bake for 35 minutes, then let cool for 10
minutes. Cut into squares, and devour!
*If you don’t have an 11x7 inch baking dish, feel free to use a
different size. Just keep in mind that the larger your pan, the less baking
time needed!
