I had attempted to make pumpkin bars a couple of weeks ago and they flopped. I made Harvest Apple Bars instead. They were good, but I still wanted to come up with a pumpkin bar recipe. This recipe is a great breakfast bar and not overly sweet with some spice. I buy my pumpkin seeds from the bulk bin section of my local Publix Greenwise grocer. This bar was perfect with a cup of chai tea for this blustery rainy day.
Hurricane Sandy is sending tons or rain and wind this morning. This storm is being dubbed a "frankenstorm." I am praying that it is not as bad as the weatherman is predicting for my Northern friends.
Pumpkin Seed Spice Bars
1 cup of blanched almond flour
1 cup of brown rice flour
1/3 cup of blonde coconut sugar
1& 1/2 tsp of baking powder
1/2 tsp of baking soda
1 tsp of cinnamon
1/4 tsp of ground ginger
1/4 tsp of nutmeg
1/4 tsp of sea salt
1 cup of pumpkin puree
1/3 cup of melted expeller pressed organic coconut oil ( I use Spectrum brand as this does not have a coconut taste)
1 tsp of vanilla extract
3/4 of unsweetened vanilla almond milk
1/2 cup of raisins
1/4 cup of green pumpkin seeds
Preheat oven 350 degrees. Line an 8x8 cake pan with two strips of parchment paper overlapping each other in opposite directions with enough paper to hang over sides of pan.
In a large mixing bowl whisk together almond flour through sea salt. Set aside. In a medium bowl whisk together pumpkin through almond milk. Add the wet ingredients to the flour mixture and stir until combined then stir in raisins. Spread mixture evenly into cake pan. Top with pumpkin seeds. Bake for 30-45 minutes. Test with butter knife or tooth pick in center of bars to make sure they are baked through. Cool and serve.
Stay strong and carry on,