Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

I’ve recently found myself with a plethora of butternut squash from my Uncle’s garden. Most often, I cook my squash very simply by roasting them in the oven with a little salt and pepper and olive oil or butter. I almost always have a little bit left over, so I decided to concoct this recipe. It’s very similar to using pumpkin in your baked goods, but with a slight difference in taste.

These bars won’t last long before they are gobbled up. So, if your feeding a larger crowd, this recipe easily doubles to fit a 9 in. x 13 in. pan.

Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

2 Tb. Coconut oil + extra for greasing pan

1/2 c. Butternut squash, cooked & mashed

1/4 c. Evaporated cane sugar

1/4 c. Brown sugar

1/2 tsp. Vanilla or Anise Extract

1 Egg

1 1/4 c. Brown rice flour

1/2 tsp. Baking soda

1/2 tsp. Xanthan gum

1/4 tsp. Sea salt

1/2 c. Chocolate chips

1/4 c. Walnuts, toasted

 

Preheat oven to 350 F.

Lightly coat 8 inch x 8 inch baking pan with coconut oil.

In medium mixing bowl, cream coconut oil, squash, sugars, vanilla, and egg.

Sift in flour, baking soda, xanthan gum and salt. Combine well.

Stir in chocolate chips and walnuts.

Pour batter into pan and bake 25 – 30 minutes or until golden brown and passes the toothpick test.

 

Butternut Chocolate Chip Cake Bars

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Pumpkin Pecan Chocolate Chip Muffins

Mini Pumpkin Pecan Chocolate Chip Muffins

Fall pumpkins are finally making their way out of the garden and onto your porch. Why not turn some into muffins too! These mini pumpkin pecan chocolate chip muffins are a perfect fall treat. Great for a quick breakfast, an after dinner snack or a treat for your friends.

Pumpkin Pecan Chocolate Chip Muffins

2/3 c. Brown rice flour

2/3 c. Tapioca flour

1/3 c. Millet flour

3/4 c. Evaporated cane sugar

3/4 tsp. Xanthan gum

1 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 Tb. Pumpkin pie spice

1 c. Pumpkin puree

1/4 c. Coconut oil

1/4 c. Coconut yogurt or applesauce

2 Eggs

3/4 c. Chocolate chips

1/2 c. Pecans, chopped

Pumpkin Pecan Chocolate Chip Muffins

Preheat oven to 350 F.

In medium bowl, sift together flours, sugar, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt.

In another medium bowl, whisk together pumpkin, oil, yogurt and eggs.

Add pumpkin mixture to dry mix and combine well.

Add chocolate chips and pecans.

Grease muffins pans with coconut oil.

Bake 15 – 25 minutes, depending on  size.

I made mini muffins and large heart muffins. (minis 18-20 min./ hearts 25 min.)

Check with a toothpick if you’re unsure.

Let cool, at least 5 minutes.

Pumpkin Pecan Chocolate Chip Muffins

Grandma H’s Classic Chocolate Chip Cookies

Grandma H’s Classic Chocolate Chip Cookies

The thing about Grandma H is, well, I think she is a cookie baking genius. Or at least, she’s made more cookies than any person I know.  For probably about the last 60 years, my Grandma H has been cooking up hundreds, maybe even thousands of cookies every Christmas. The kitchens are a little slower these days, but for many years my grandma (with some help from grandpa as well) would make countless types of cookies and candies. Since there were many kids and grand kids, there were many many batches of everyone’s favorite cookie or candy. Before I moved away from home, I was lucky enough to be able to write down some of the most favorite cookie recipes and now I am remaking them gluten free. This is cookie #2 in the series. Cookie #1 was the remake of her peanut butter cookie into a gluten free almond butter cookie.

I have been halving the original recipes for my remake purposes, since the recipes were for large batches. Feel free to double if you have a larger family or  if you are having a party.I hope you enjoy these recipes as much as my family has. 🙂

Grandma H’s Classic Chocolate Chip Cookies

1/4 c. + 2 Tb. Evaporated cane sugar

1/4c. + 2 Tb. Brown sugar ( I love the new brown coconut sugar!!)

1/2 c. Coconut oil or butter

1 Egg

1/2 tsp. Pure vanilla extract

1/2 tsp. Baking soda

1/2 tsp. Xanthan gum

1/4 c. White rice flour

1/4 c. Brown rice flour

1/4 c. Tapioca flour

1/2 tsp. Sea salt

1/2 bag Chocolate chips

1/3 c. Walnuts, chopped (optional)

 

Preheat oven to 375 F.

Cream oil, sugar, eggs, and vanilla in a medium mixing bowl.

In another bowl whisk flours, baking soda, xanthan gum and salt.

Slowly add flour mix to egg mixture. Beat well and add chocolate chips.

Bake 12 – 15 minutes. Shorter baking time equals chewier cookies. 🙂