Mark had a business trip this week, which meant I was on my own for 2 nights… I’ve never really lived alone, so the idea of being home alone at night still kinda creeps me out. But, I had to put on my big girl pants and be brave. After all, we are adults now, with full time jobs, and business trips, and bills, and all that real life stuff. It was weird to cook for just myself… one night I just ate roasted Brussels sprouts (with dried cranberries, a mustard glaze, and a balsamic reduction). Luckily, Mark’s next business trip isn’t until January.
Today, I rode my bike (15 miles round trip) to the farmers market with $13 in my pocket. I got quite the haul and I have big plans for dinner this coming week.
I confessed my pumpkin re-obsession last post and promised these coconut pumpkin bars… so here they are… they disappeared quickly, most were shoved secretly into our mouths, over the sink, when we though the other wasn’t looking. Some were enjoyed on a plate with a cup of coffee. Luckily, each slice has only 128 calories and is vegan.
Coconut Pumpkin Bars
1 1/2 cups of whole wheat flour
1/2 teaspoon of pumpkin pie spices
1/2 teaspoon of cinnamon
1 teaspoon of baking soda
1 cup of shredded coconut
1 cup of pumpkin pure
3/4 cup of sugar
1 teaspoon of apple cider vinegar
1/4 cup of oil
1/3 cup of water
Preheat the oven to 350. Grease a 8×8 inch pan, and line it with parchment paper, for easy removal. In a small bowl, combine the flour, spices, baking soda and coconut. In a medium sized bowl, cream together pumpkin, sugar, vinegar, oil and water. Then add the dry ingredients and stir with a wooden spoon until just combined. Pour the mixture into the prepared pan and smooth it out. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 15 minutes, remove from the pan and cool completely on the wire rack. Slice into 16 slices and enjoy with coffee or as a snack.