Pumpkin Bars
Ingredients
Wet Ingredients
- 3/4 cup cooked or canned white beans butter beans or cannellini beans, rinsed and drained
- 3/4 cup pumpkin puree canned or make your own*
- 1/3 cup mild extra virgin olive oil or avocado oil
- 1/2 cup maple syrup or ½ cup coconut sugar + 2 tbsp water
- 2 eggs
- 2 tsp vanilla extract
Dry Ingredients
- 1/2 cup + 2 tbsp gluten-free oat flour or spelt flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 2 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- pinch of nutmeg
Optional Topping
- cinnamon
Instructions
- Preheat your oven to 350F and position a rack in the centre. Line a 9x9 inch baking pan with parchment paper or lightly grease with oil.
- Combine all wet ingredients in a blender and puree until smooth.
- In a medium bowl, whisk together all the dry ingredients.
- Add the wet ingredients to the dry ingredients and whisk until smooth.
- Pour the batter into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted into the centre comes out with just a few crumbs.
- Let the bars cool in the pan. If desired, top with a light dusting of cinnamon.
Notes
*You can make your own pumpkin puree by roasting pumpkin halves at 400°F for about 40 minutes, or until the flesh is easily pierced with a fork. Let the pumpkin cool enough to handle, then scoop out the flesh and transfer it to a blender. Blend until smooth.
Recipe created by: Kristin Bond
