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 Detoxinista.com 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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