I know my posts recently have been brief but I’ve been uber busy and still in uber pain. For those of you who don’t already know, yes, yes there is such a thing as running too much. I recently experienced the consequences of running too much. I now have pulled the tendons around my ankles (though the right side is feeling pretty good now) and I am walking with a very gangsta limp.
The lack of running over the last two weeks and drowning my sorrows in food is not helping my fitness level in any way. So now I am trying to stay active with a combination of biking, weight lifting and yoga… but I’m still enjoying lots of delicious treats like these Pumpkin Blondies. I topped these lovely ladies with some of my vegan cream cheeze and pomegranate seeds.
grain free, vegan
- 1 large ripe plantain
- 1c pumpkin puree
- 2T coconut oil
- 2T maple syrup
- 1 flax egg (1T ground flax + 3 T water, let gel 5 min) [ground chia seeds will work, as well]
- 1/4c coconut flour
- 1/8t stevia [or two packets stevia)
- 2T arrowroot starch
- 1t baking powder
- 1tbaking soda
- 2T pumpkin spice
Preheat oven to 350F and lightly grease an 8×8″ pan with coconut oil. In a blender, combine the plantain with your liquid ingredients. In a separate mixing bowl, stir together all of your dry ingredients. Pour your blended ingredients and flax egg into the dry ingredients and stir together until the batter is well combined.
Spread the batter into your greased pan and allow to bake 25-30min. After you’ve removed the Pumpkin Blondies from the oven, allow them to cool on the counter before cutting into them.
So while I wait for God’s divine healing on my ankle, I’ll eat a few more of these blondies!