http://foodieforfoodies.blogspot.com/2012/09/pumpkin-strikes-back.html
(original recipe at ^link)
The adjustments include using squash from our CSA farm share. Also I used a (gluten free!) mixture of almond and amaranth flours, coconut oil, and bananas instead of sugar.
-No sugar added
-Gluten free
-No canned ingredients / BPA
-Whole grain
-Whole food
INGREDIENTS and DIRECTIONS:
1/3c coconut oil
2 mashed bananas
1 egg
1t vanilla
2t baking powder
1/2 t sea salt
1t freshly ground nutmeg
1.5 t cinnamon
1/2 t ground ginger
Beat together in a standing mixer.
2c squash puree (pumpkin or other squash)
2c amaranth flour
3/4 c almond flour
1t xanthan gum
Mix until just combined.
1c semi-sweet chocolate chips
Gently mix.
Plop spoonfuls onto 2 cookie sheets, greased with more coconut oil. Bake at 375 for 15-20 minutes. Allow to cool slightly and EAT!
Super delish, super natural, keeping it groovy.
