Since I normally crave savory over sweet, I hardly ever bake, but when I saw this recipe for a pumpkin chocolate chip skillet, I couldn't resist. I didn't have all of the ingredients on hand, so I adapted it to the recipe below. If you don't like cacao nibs (or think they are too bitter), then I'd recommend using chocolate chips instead. These definitely hit the spot if you are craving dessert or something sweet. The best part about this recipe is that it is gluten-free, paleo and refined-sugar free.
Prep Time: 5 minutes Cook Time: 15 minutes
- 1/2 cup organic canned pumpkin
- 1/2 cup of 100% Grade-A pure maple syrup
- 1 1/2 tbsp of vanilla extract
- 2 organic eggs
- 1 tbsp coconut oil
- 1/2 cup of almond butter
- 1/2 cup of organic coconut flour (I use Bob's Red Mill)
- 1 tsp of baking soda
- 1/4 tsp of sea salt
- 1/2 tsp of cinnamon
- 1/4 tsp of nutmeg
- Preheat oven to 350 degrees.
- Grease the skillet using coconut oil .
- In a large mixing bowl, add pumpkin puree, maple syrup, eggs, coconut oil, almond butter, and vanilla. Mix well.
- Add in the coconut flour, cinnamon, nutmeg, sea salt and baking soda.
- Add in the cacao nibs (or chocolate chips) and mix well.
- Place batter into the greased skillet and bake for 16 minutes.
- Take it out of the oven and let it cool for 5-10 minutes.
- Slice into bite-size bars.