October 24, 2012

Pumpkin Bars

Thank you to all who attended the healing foods inservice at Saint Vincent's Hospital. Here is the recipe for the pumpkin bars we sampled. They are free of gluten, dairy, and added sweeteners.

Get creative with this recipe!
Try these 3 suggestions:
>>Add feta cheese chunks for a savory treat.
>>Use as pancake batter and drizzle with butter and maple syrup.
>>Spread batter into a pie plate, whisk together 6 eggs, 1/2 cup almond milk, garlic, thyme and spinach. Pour over the batter and bake at 375 for 30 minutes. Voila! Frittata 

Pumpkin Bars
Preheat oven to 350 degrees.
Grease an 8 or 9 inch baking dish with vegetable oil.

Mix these dry ingredients in a bowl:
1 1/2 cups cup millet flour
1/2 cup coconut flour
1/2 teaspoon each: cardamom, cloves, nutmeg
1 teaspoon cinnamon
pinch salt

Make a well in the center and, in that space, add these wet ingredients:
1 cup (8 oz) cooked pumpkin
1/4 cup vegetable oil (I like olive or sunflower oil)
1 cup almond milk or coconut milk
1 spoonful nut butter (almond or cashew are my favorites)

Mix the wet ingredients with each other, incorporate the dry ingredients, and spread into baking dish.
Bake at 350 degrees for 30 minutes. Remove from oven and cool for 15 minutes before slicing.

You can whisk together some local, raw honey and cinnamon to spread over the top for extra sweetness.

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