Been taking time off the ‘gram to enjoy California with my bf...

Been taking time off the ‘gram to enjoy California with my bf (and honestly catch up on a loooot of work 😅) but these pumpkin spice fudge brownies were too tasty not to share. 👅⁣
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They were one of the many items I baked or food prepped before I flew out (apparently one of my superpowers is making a lot of food right before I leave somewhere 😂) and they turned out super soft and gooey. ⁣
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These are based off of a recipe by @cookingbykylie (if you aren’t following her and love healthier and allergy friendly recipes, def highly recommend 💕), but I - of course a changed it up a bit. 👇🏻👇🏻⁣
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2 chia eggs (2 TBSP @foodsalive chia powder + 6 TBSP water) ⁣
¼ cup @juliesreal cashew butta ⁣
1 mashed ripe banana 🍌⁣
1/3 cup applesauce ⁣
¼ cup coconut sugar ⁣
2 tbsp cup water or milk (adding more, 1 tbsp at a time, if too dry)⁣
3 tbsp coconut flour + ¼ cup almond or buckwheat flour (I used half of each 👌) ⁣
2 tsp baking powder ⁣
2 tsp pumpkin spice seasoning (because that’s what I had on hand versus cinnamon 🤷🏻‍♀️)⁣
A loooot of @enjoylifefoods chocolate chips ⁣
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To make, I just made the chia eggs first and then added all the other ingredients in no particular order 😜. Baked at 350 degrees Fahrenheit for 25-30 minutes and then popped the tray in the fridge after it had cooled to further solidify these very soft, fudgy treats. 😍⁣
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And yes. They did make it through airport security in my carry-on though all my snacks were tested for bomb residue (I’m guessing?) and one stressed me out by testing false positive 😅😂. (Insert “but these taste the bomb” joke here 😬). ⁣
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What kind of food - if any - do you prep before traveling? Let me know in the comments! 💕⁣ via Instagram https://ift.tt/2PXKCFm

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