sugar-free pumpkin power bars (vegan! gluten-free! deliciousrecipe!)

sugar-free pumpkin power bars: recipe

It’s autumn again!  Time for everything cozy and pumpkin flavored.  Last fall I was really into vegan/gluten free baking (see this recipe for vegan pumpkin bread) and THIS year, I’m totally into sugar-free baked goods.   Pumpkin flavored baked goods are my favorite, I honestly can’t get enough.  After a few fun attempts (read: crumbly failures) at making my own power bars, I’ve finally perfected this recipe.  Cut them into small squares– you will want to eat a dozen.  :)

Ingredients:

  • 1 Tbsp Grapeseed Oil
  • 1 Ripe Banana
  • 1/2 can Pumpkin (about 120 g)
  • 1 C Almond Flour
  • 1 C Oat Flour
  • 1/4 C ground flax seed mixed with 1/4 C water
  • 1/2 C Raw Rolled Oats
  • 1/8 C Maple Syrup
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1/2 C Golden Raisins
photo (8)

sugar free AND gluten free AND full of protein.

 

Procedure

Grease 9 x13 inch baking pan with grapeseed oil. Set aside.

Peel ripe banana and mush with a fork (or use a food processor.)  In a large bowl.

Stir in all ingredients, adding the rolled oats last.  You may need to adjust the quantity of oats according to how dry or moist your batter is.  Batter should be thick, easily turned over with a rubber scraper.

Using a rubber scraper or wax paper on your hand, press batter into baking pan.  Thick or thin– that’s up to you.

Bake at 350 degrees for 16-18 minutes.  (I don’t pre-heat my oven because I try to save energy and electricity.  You can read about this in my April Aparigraha Challenge: Save your Energy.)  Cut into small squares.  Yield: approx 24. Enjoy!

Make them this weekend and enjoy with your morning tea!  They are a great ‘pick me up’ on your way out the door to your evening yoga class.

Enjoy!

-lisa

bakery goodness: vegan pumpkin bread

So. It’s pumpkin. And it’s bread. And it’s vegan.  It speaks for itself.

Note: contrary to previous custom, I will include measurements for this recipe, as baking often necessitates measuring. (So my sister says. I generally feel otherwise.) Feel free to modify quantities.

bakery goodness: vegan pumpkin bread

Image

Ingredients:

  • 1 cup whole wheat flour
  • 3/4 cups almond meal flour
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 tablespoon pumpkin pie spice
  • 1 cup organic pumpkin puree
  • 1/2 cup cinnamon apple sauce
  • 1/4 cup maple syrup
  • 1/4 cup water
  • 1/2 cup chopped walnuts

Preheat oven to 350℉.  Place a rack in the center of the oven.  Line a bread pan with parchment paper.

In a large bowl, whisk together flours, sugars, baking soda, baking powder, salt, and spices.

In a second bowl, whisk together pumpkin puree, apple sauce, maple syrup, and water.

Add the wet ingredients to the dry ingredients; fold all of the ingredients together. Fold in the chopped walnuts.

Bake for 1 hour and 10 to 15 minutes, or until a knife inserted in the center comes out clean.

Let the bread rest in the pan for 20 minutes, then invert onto a cooling rack, peel off paper.

Enjoy!