MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pumpkin Spice Oatmeal Bars
Categories: Bars, Cookies
Yield: 24 Bars
1 1/2 c Unbleached white flour
- (190 g); plus:
2 ts Baking powder (10 g) -OR-
1 1/4 c GF flour mix (160 g); plus:
1 tb Baking powder; plus:
1 ts Baking soda
1/2 ts Salt (3 g)
2 ts Cinnamon (6 g)
1 ts Nutmeg (2 g)
1 ts Ginger (2 g)
1/4 ts Cloves (2 g)
3/4 c Non-dairy milk (120 ml)
2 tb Coconut oil (30 ml)
1/2 Lemon (30 ml); juice of
1 c Pureed pumpkin (360 ml can)
1 ts Vanilla extract (10 ml)
1/2 c Coconut sugar or other
-granulated sugar (112 g)
1 c Quick oats or rolled oats
- (120 g)
3/4 c Vegan chocolate chips
- (112 g)
3/4 c Pecans or walnuts (55 g);
- chopped
Total time: 50 minutes
If using walnuts, soak 20 minutes in boiling water, then drain &
rinse, to remove bitterness from the skins
Preheat oven to 375?F. Oil a 9x12" baking pan, or line with parchment
paper. Combine flour, baking powder, salt, spices. Heat milk &coconut
oil on low until coconut oil is melted. Stir in lemon juice, pumpkin
puree, vanilla extract, sugar, oats until well blended. Let mixture
sit for 30 minutes.
Combine dry with wet ingredients. Fold in chocolate chips and chopped
nuts. The texture should be between cookie dough and muffin batter.
If the mixture is very stiff, add more liquid. Spread evenly in
baking pan and bake for 30 to 40 minutes minutes. Test for doneness
by pressing the cake lightly in the middle. If it springs back, it's
done. If not, bake for 10 minutes more. Cool 15 minutes before
slicing and serving
Tips:
Lower the glycemic load by leaving out the chocolate chips and
substituting stevia for sugar.
Per 2 bars: 239 cal, 9 g fat (34% CFF), 4 g sat fat, 128 mg sodium,
38 g carbs, 3 g fiber, 14 g sugars, 4 g protein, Low cholesterol
Recipe FROM: <
https://web.archive.org/web/20180916104333/
http://www.savvyvegetarian.com/vegetarian-recipes/
pumpkin-spice-oatmeal-bars.php>
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