Pumpkin Gingerbread Snack Bars
Ingredients
Wet ingredients
-
1
cup
pumpkin purée
-
⅓
cup
blackstrap molasses
-
⅓
cup
coconut sugar
-
2
tablespoons
coconut oil
-
2
teaspoons
pure vanilla extract
Dry ingredients
-
1 ½
cups
gluten-free rolled oats
-
¾
cup
gluten-free all-purpose flour
-
1
teaspoon
cinnamon
-
¼
teaspoon
ground ginger
-
¼
teaspoon
fine sea salt
-
heaping ⅓
cup
dried cranberries
Cashew Butter Maple Glaze (optional)
-
2
tablespoons
raw cashew butter
-
1
tablespoon
agave nectar
-
½
tablespoon
coconut oil, melted
-
pinch
cinnamon
Instructions
- 1. Preheat the oven to 350°F and line an 8-inch square pan with parchment paper.
- 2. In a medium pot, combine the pumpkin, molasses, sugar, and oil over medium heat until melted and mixed. Remove from heat and stir in vanilla.
- 3. Blend the rolled oats in a blender or food processor until roughly chopped, maintaining a coarse texture.
- 4. In a large bowl, mix the dry ingredients together, then add the wet ingredients and stir until combined.
- 5. Transfer the sticky dough into the prepared pan, using parchment paper to help spread it evenly.
- 6. Bake for 22-25 minutes until firm to the touch, then cool in the pan for 5 minutes before transferring to a cooling rack for 30 minutes.
- 7. (Optional) For the glaze, mix all glaze ingredients in a small bowl and use as desired.
Nutrition Facts (estimated)
Servings
10-12 bars
Calories
160
Total fat
3.5g
Total carbohydrates
30g
Total protein
3g
Sodium
60mg
Cholesterol
0mg
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