*almost* healthy pumpkin bars……

*almost* healthy pumpkin bars......

 

*almost* healthy pumpkin bars......

 

*almost* healthy pumpkin bars.....

 

*almost* healthy pumpkin bars.....

 

I feel the baking bug creeping in. When the weather cools, I want fresh baked goodness and bowls of soup. I could really eat soup, salad, and a baked goodie everyday and never grow tired of it.

These pumpkin bars are a little less sweet and a little lighter than their common counterparts. They've got whole grains and lots of spice. I think they're totally acceptable for a weekend breakfast. They do have vegetables in them after all. And eggs. That makes them pretty good for you, right? Either way, my people gobbled these up and they want more.

We hope you love them too.

 

*Almost* Healthy Pumpkin (or other squash) Bars

3/4 cup spelt flour

3/4 cup almond flour

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp cloves

1.5 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 can pumpkin (or squash)

3/4 cup brown sugar

1/3 cup melted coconut oil

1/3 cup milk (or non milk)

3 eggs

1 tsp vanilla extract

*Preheat oven to 350. Grease an 8×13 pan with a bit of coconut oil. Mix flours, spices, baking powder, baking soda & salt into a bowl. Set aside. Mix pumpkin/squash puree, brown sugar, milk, eggs, melted coconut oil, & vanilla in another bowl. I find it is easiest to mix the coconut oil in before the eggs, and I use a whisk to do it. This prevents the coconut oil from getting clumpy on you. Mix your wet & dry ingredients together, spread into your pan and bake 20-25 minutes until the edges begin to brown and the center is set. 

Enjoy!

 

PS~ Our friend Avery's surgery went fantastic! He's making an amazingly quick recovery & we can't wait to see him in a few days πŸ™‚ Thank you so much for all the thoughts, prayers, and kind words. xo~

 

20 thoughts on “*almost* healthy pumpkin bars……

  1. Swap for another oil, or use melted butter for the coconut oil. I would use 1/2 cup of flour in place of the almond meal for starters…. if they come out crumbly, use 1/3 cup next time. Good luck!

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  2. Perfect. We tasted TJ brands pumpkin bread with chocolate chips. My dh liked it but said they weren’t all that healthy, probably. They were ok but soy oil and pumpkin flakes are not my favorite items. So I’ll make these tonight. With chocolate chips, of course.

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  3. Yum! On my list for tomorrow’s baking…today was lemon cake (or olive oil cake, depending on how you look at it). And, I too love soup, salad & baked goods at this time of year πŸ™‚ Oh and yes…another vote for your self-published cookbook!!!

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  4. Compiling recipes! Maybe next summer?!?! I think you could swap the spelt flour for an all purpose gf blend with no trouble too. These are so yummy! And the lemon cake sounds divine…… do you have a recipe?

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  5. Yum yum! We’ve already been making pumpkin treats too. We made a pumpkin pie with fresh pumpkin and a rye crust. I’m going to give your pumpkin bars go soon.

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  6. wonderful news!!! let me know if you need a food photographer πŸ˜‰
    i will send you the lemon cake recipe too…so easy, so yummy!
    i will let you know too on the spelt/GF flour swap…I am sure it work!

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  7. I finally made these. So yummy! I used 3/4 cup of bread flour and 1/2 cup of sprouted wheat flour. I was also too lazy to use a pot and melt butter so I just used canola oil. Nearly half the pan is gone already. Thank you so much for the recipe. (:

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  8. This looks amazing … Im in the UK and canned Pumpkin puree isnt readily available … how much would I need and can I make it myself?

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  9. Hello Helen, I would use about 12 ounces of homemade pumpkin/squash puree. Homemade is a bit more wet, so I always use a little less when I make it myself. Enjoy πŸ™‚

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