Pumpkin Spice Bars (Gluten Free)

Pumpkin Spice Bars (Gluten Free)
  1. 2 1/2 cups oat flour
  2. 1 tsp cream of tartar
  3. 1 tsp baking soda
  4. 1 1/4 tsp cinnamon
  5. 1/4 tsp ground cloves
  6. 1/2 tsp ground allspice
  7. 1/4 tsp ground nutmeg
  8. 16 oz. (weight) pureed pumpkin
  9. 1/2 cup dried tart cherries - no sugar added
  10. 1/2 cup chopped and pitted dates
  11. 1/4 cup honey
  12. 6-8 oz. maple syrup (see note below in directions to clarify amount)
  13. 2 flax or chia "eggs" (see mini-recipe  below)
  14. 1 tsp vanilla
  1. 1. Combine dry ingredients above (flour, cream of tartar, baking soda, cinnamon, cloves, allspice, nutmeg) in a large bowl.
  2. 2. In a medium bowl combine
  3. • pumpkin (either a 16 ounce can of pumpkin puree or instructions below for making fresh pumpkin puree - always my preference if possible);
  4. • cherries
  5. • dates
  6. • honey
  7. • maple syrup (8 ounces if canned pumpkin OR  6 ounces if homemade pumpkin puree)
  8. • flax or chia "eggs,"
  9. • and vanilla
  10. 3. Slowly mix wet ingredients into dry ingredients. Do not overmix.
  11. 4. Pour mixture into 8 x 11 glass baking dish and bake 45-50 minutes in preheated 350 degree oven (until toothpick comes out clean when inserted).
  12. 5. Cool, cut into bars, and serve warm or cold.
To make flax or chia "eggs"
  1. 2 Tbs ground flax or chia seeds *
  2. * Ground flax or ground chia can be purchased or can be made from whole seeds at home.  To make ground seeds at home, use a clean coffee or spice grinder which has been stored in the freezer.  Grind seeds until transformed into a fine powder.  My preference is golden flax seed.  Store ground seeds in the freezer.  Whole seeds can be stored in either the refrigerator or the freezer.
  3. 6 Tbs water
  1. 1. Mix 2 Tbs of ground flax seeds or ground chia seeds into 6 Tbs of water.
  2. 2. Refrigerate mixture for a minimum of 15 minutes before using.
Homemade pumpkin puree
  1. Whole pumpkin, cut in half
  2. Olive oil
  1. 1. Scoop out seeds from each half pumpkin (ice cream scoop works well).
  2. 2. Rub olive oil onto cut edge of each pumpkin half and place cut edge down on a baking sheet.
  3. 3. Bake at 350° for 45 to 60 minutes, until fork stuck into outside can easily penetrate the skin.  Remove pumpkin from oven and let cool.
  4. 4. When cool, scoop out the pumpkin from the skin.  Purée cooled pumpkin in a food processor or a blender.
Nourished Body and Mind http://nourishedbodyandmind.com/

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Joanne Schneider believes in savoring your food and your life. After triumphing over fad diets and the stresses of running a multi-million dollar fashion company, Joanne got serious about her health, nutrition and raw food. Today she teaches extraordinary women and men like you how to do the same.

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