I love pumpkin and squash and look forward to this time of year! I know it’s not quite fall yet, but this is the time of year I empty my freezer to restock. Turns out I have plenty of squash and pumpkin puree from last fall! These pumpkin bars are moist, rich and decadent! They are high in nutrition and sometimes I might even enjoy these for breakfast! Shhh…I won’t tell if you don’t!
Pumpkin Bar Ingredients:
- 3/4 cup gluten free flour
- 2 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/2 tbsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. Himalayan sea salt
- 2 “eggs” – (either real for non-vegans or flax egg)
- 9 tbsp. coconut sugar
- 1 cup pumpkin or squash puree
- 4 tbsp. milk of choice (I used pine nut)
- 4 tablespoon coconut oil (liquid)
- 1 tsp. vanilla extract
Pumpkin Bar Instructions:
- Preheat oven to 350 degrees and grease 7×5 baking pan.
- Mix dry ingredients in bowl.
- Mix wet ingredients in bowl.
- Combine wet ingredients with dry and mix until batter is smooth.
- Spread batter in greased baking pan and bake for 20 minutes.
Cream Cheese Frosting Ingredients:
- 1 1/2 cups cashew pieces
- 1/2 cup water
- 3 tbsp. coconut oil
- 2 tbsp. Thai coconut sugar
- 1 tbsp. vanilla extract
- 1 tbsp. apple cider vinegar
Cream Cheese Frosting Instructions:
- Place all ingredients in high speed blender and blend until smooth.
- Refrigerate for 1 hour while bars are cooling.
- Spread on bars and enjoy!
Nutrition benefits of this recipe:
Pumpkin is rich in dietary fiber, Vitamin A, and iron. Eating pumpkin can help improve eye health, build a healthy immune system, and help the body make hemoglobin. (1)
No comments:
Post a Comment