Sunday, April 7, 2013

Grain-Free Pumpkin Bars

We are still in the process of pantry cleaning in preparation for our kitchen remodel and I had some canned pumpkin that needed to be used.  I also wanted to try a flour free dessert for a change and found this recipe.  I switched out a few ingredients to make it vegan and it came out moist and delicious.
Kevin is partial to chocolate brownies but I like to switch it up a bit - you can't have chocolate all the time, well I guess you can but why not be adventurous.

Grain-Free Pumpkin Bars
(adapted from recipe)

1/2       cup pumpkin puree
1/2       cup almond butter
1/3       cup Agave
            egg replacer for 2 eggs  (I just used the powder portion, not mixed w/ water)
2          teaspoons pumpkin pie spice
1          teaspoon vanilla extract
1/4       teaspoon sea salt
1/2       teaspoon baking soda
1/3       cup chopped pecans

Preheat oven to 350 degrees and grease an 8 x 8 pan.

Combine all the ingredients in a medium bowl, mix well until batter forms.

Pour batter into the prepared pan.  Cook for 20-25 minutes until the edges are golden brown and the center is firm.  Allow to cool in pan before eating.

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