We had a wonderful weekend. The weather was even nice enough to go on a walk. I love being outside. I heard inspiring stories at church yesterday that made me want to be better. I wish the weekend could last longer they go by too fast. My son that is serving an LDS mission wrote today and he is so happy. It is a great day.
I made these yesterday and they were moist and tasted soo good. The added ingredients of the mashed bananas added a natural sweetness to the bars and a nice moistness too.
3 1/2 C spelt flour or whole grain flour
1/2 C chia
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
2 tsp nutmeg
2 tsp cinnamon
1/4 C cocoa
1 15-oz. can pumpkin, or 2 C fresh pumpkin puree
1/2 C olive oil or another of your choice
1/2 C water
1 C maple syrup
1 C vanilla Almond Milk unsweetened
1 C smashed bananas
1. Preheat oven to 350 degrees. Grease 13 x 9 pan (stoneware works best for whole grains) with cooking spray. (You could also do muffins instead.)
2. Mix together dry ingredients in a large bowl. In another bowl, combine pumpkin, oil, water, almond milk, maple syrup, and bananas.
3. Mix together wet and dry ingredients until just combined. Pour into pan.
4. Bake until a toothpick inserted in the center comes out clean. About 30 minutes.