6-8oz.maple syrupsee note below in directions to clarify amount
2flax or chia "eggs"see mini-recipe below
1. Combine dry ingredients above (flour, cream of tartar, baking soda, cinnamon, cloves, allspice, nutmeg) in a large bowl.
2. In a medium bowl combine
• pumpkin (either a 16 ounce can of pumpkin puree or instructions below for making fresh pumpkin puree - always my preference if possible);
• maple syrup (8 ounces if canned pumpkin OR 6 ounces if homemade pumpkin puree)
• flax or chia "eggs,"
• and vanilla
3. Slowly mix wet ingredients into dry ingredients. Do not overmix.
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).
5. Cool, cut into bars, and serve warm or cold.
To make flax or chia "eggs"
2 Tbs ground flax or chia seeds *
* 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.
6 Tbs water
1. Mix 2 Tbs of ground flax seeds or ground chia seeds into 6 Tbs of water.
2. Refrigerate mixture for a minimum of 15 minutes before using.
Homemade pumpkin puree
Whole pumpkin, cut in half
1. Scoop out seeds from each half pumpkin (ice cream scoop works well).
2. Rub olive oil onto cut edge of each pumpkin half and place cut edge down on a baking sheet.
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. When cool, scoop out the pumpkin from the skin. Purée cooled pumpkin in a food processor or a blender.