It was 45° when I woke up today! Temperatures are already dropping in New York, making it seem like Fall is going to be short-lived this year.
While I’m generally not a huge pumpkin person (outside of my mom’s pumpkin pies at Thanksgiving), I am trying to soak up all the season has to offer and my cravings for everything sweet have been high this pregnancy. As I mention in this post, I don’t believe in ‘diets’ in the traditional sense and I never deprive myself of something I want to eat – I do however, try to eat the ‘cleanest’ forms of those foods when possible.
Basically, if you can’t pronounce, recognize or understand an ingredient, don’t consume it and opt for whole, real ingredients instead.
That’s why I absolutely LOVE Simple Mills products. They always stick to real ingredients, opting for almond flour and honey over all purpose bleached flour and granulated sugar and even have a number of gluten free items for those with sensitivities (the Sea Salt Almond Flour crackers are another personal favorite).
I can find their products at a number of places near me, including my local grocery store, Target and Whole Foods but check out the Simple Mills website for a full list of store locations near you or purchase via Amazon.
For this recipe, I decided to also experiment with adding a ‘crumb layer’, which I made using rolled oats, dates, cinnamon, ghee and my brother’s homemade maple syrup and of course added chocolate chips.
I wish I could fully explain just how amazing our apartment smelled when this was baking. It made the day feel a little bit more ‘Fall’.