Pumpkin is a great source of vitamins A, C, K, and E, as well as lots of minerals such as, potassium, magnesium, and iron.
So not only are these grain-free pumpkin squares packed with nutrition, but they are seriously so-oo darn delicious! Nothing excites me more than eating a 'treat' that's just as tasty as it is good for me.
This one's a winner for sure!
INGREDIENTS:
-1/2 cup raw almond butter
- 1/3 cup raw honey
- 2 eggs (preferably from pastured hens)
-1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
DIRECTIONS:
1. Preheat oven to 350 degrees, and generously grease an 8"x 8" pan with coconut oil or butter.
2. Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
3. Transfer the batter to the greased pan, and bake for 20-25 minutes, or until the edges are golden brown, and the center is firm.
4. Allow to cool completely in the pan before frosting with the Maple Pecan Glaze.
Maple Pecan Glaze Ingredients:
- 3/4 cups pecans (crispy pecans would be best)
- 1/4 cup pure maple syrup
- 2 tablespoons extra virgin coconut oil
- 1/4 cup filtered water
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
Directions:
Combine all of the ingredients in a high-speed blender or food processor, and blend until smooth and creamy. Chill in the fridge for ten minutes or more before frosting pumpkin bars.
Optional: sprinkle chopped pecans on top.
Enjoy!
(Adapted recipe from here)
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