Hungry Haley

it's more than food

Crispy Baked Pumpkin Spice Flatbread (Vegan, GF option)

flatbread, veganHaley HansenComment

GUESS WHO'S SWITCHING MAJORS! 

Yepp. Me :) God has officially flicked the switch in my brain and convinced me that suffering through a few tough chemistry and biology classes is a) worth it, b) more applicable in my field of interest than most journalism classes, and c) only a small portion of what I'll be studying and dealing with later on in life. 

I've also been kicking myself in the butt for using "chemistry and biology are too hard/not my thing" as an excuse to settle for journalism rather than challenge myself in following my passion. 

So, just three classes from now, hopefully next Fall, I'll be a Nutrition Major! Prayers please :) 

Let's talk pumpkin for now. More specifically, this recipe. I don't like to consider myself "basic" when it comes to my obsession with all things pumpkin, but I have yet to come up with a description less degrading to the #typicalwhitegirl and less extreme, fear-evoking than "obsessed". Oh well. 

I lit my newest pumpkin candle a few nights ago and sniffed it a billion and four times, carried it around with me wherever I went, and wished for nothing more than a snuggle-buddy with whom I can bask in the basic-white-girl-pumpkin-spice-loving-obsession. Then I made this flatbread and let God consume my desires, and concluded that maybe I don't need a boy. Me, my pumpkin spice candle, and baked flatbread (and weekly muffin), and I'm gooooooooood. 

P.S. - if you don't have a pumpkin-y candle, bake this and your whole kitchen will smell like said missing candle. And this is even better because you get to eat it too :) 

Makes 1 serving 

1 whole-grain tortilla (GF option - rice tortilla) 
1 banana, sliced
~1/4 cup pumpkin puree
1 tbsp. maple syrup or agave
1 tsp. coconut palm sugar or turbinado sugar
1/4 tsp. cinnamon & nutmeg
1 pinch cloves
1 tbsp. peanut butter (or any nut butter) 
Optional: oats, cereal, granola, raisins

  1. Preheat the oven to 400 degrees F. 
  2. In a small dish, stir together the pumpkin puree, maple syrup/agave, sugar, and spices. Set aside. 
  3. Lay your tortilla on a pizza pan and spread evenly the pumpkin puree mixture on top. Lay the banana slices next, and sprinkle with a little extra cinnamon if you're feelin' that. Bake for about 8-10 minutes, or until the perimeter of the tortilla turns a golden brown. 
  4. Remove from the oven and turn off the heat. Drizzle the nut butter on top, and then add the oats, cereal, granola, raisins, or whatever you choose. 
  5. Enjoy!