I haven't had a Ghirardelli Dark chocolate chip in so long.... and I was thinking about how good one of those would be this morning....with 2 slices of uncured bacon and a mug of coffee...... but I'd promised Ger - no chocolate chips in the house. So, I made a Pumpkin version and I didn't miss those chocolate chips at all! We are gearing up around here for Central East Regionals 2013, and I will be a sugar-free spectator, in my Crossfit Countdown shirts - - - can't wait!
I rubbed coconut oil inside my big coffee mug.
I added the dry ingredients and STIRRED:
1/2 cup almond meal
1/4 tsp baking soda
1/4 tsp pumpkin pie spice
(I stirred with the fork I was going to eat it with)
Then add the wet ingredients:
2 TBSP local honey ( if you use raw honey, heat it a bit first; Pure maple syrup or agave will work, too)
2 drops real vanilla
3 TBSP pumpkin (from a can - this is what makes it so moist)
1 heaping TBSP dried goji berries (optional; dried cranberries would be nice, too)
I stirred again, making sure I'd stirred all the almond flour up off the bottom of the mug.
I put it in the microwave for 1 minute and 50 seconds.
Dessert for one. Or, breakfast, with bacon and coffee!