Adapted from this recipe on Mind Body Green.
Pumpkin Spice Bars
- 1½ cups rolled oats
- ½ cup almond flour
- 1 tsp cinnamon
- ½ tsp. ginger (powdered)
- ¼ tsp. nutmeg
- pinch of cloves
- 1 tsp baking soda
- ½ tsp sea salt
- 1/3 cup coconut oil, softened
- 1/3 cup pure maple syrup
- 1 tsp vanilla extract
- ¾ cup pumpkin puree. I used a Sweetmeat Squash from the garden, Heartshaven, I belong to. Just cut the squash in half, scoop out the seeds, spread a little coconut oil on, sprinkle with salt, place face down in a baking dish and bake for about 40 minutes or until tender. Allow to cool, remove the skin and puree until smooth.
- 2 tablespoons agave (or 3 tablespoons maple syrup)
- Preheat oven to 350°
- Grease a bread pan with coconut oil or line with foil.
- Prepare pumpkin filling layer by blending puree with agave (or maple syrup).
- Mix all dry ingredients in a medium bowl. Mix all wet ingredients in a small bowl. Add in wet ingredients and stir until thoroughly mixed. Press half the mixture into the bottom of the baking dish.
- Spread the pumpkin filling evenly across the bottom layer, then top with the other half of the mixture.
- Bake for 20 to 25 minutes, or until the top of the crumble is lightly browned.
- Serve warm from the baking dish as a crumble, or wait until it’s completely cool and slice into bars.
This recipe is super easy and quick to put together. It just take a little planning ahead so that you have time to bake the winter squash. I find it easy and convenient to bake the squash the night before so that it’s ready to go the next day.
- 1 winter squash such as butternut, acorn, or kabocha
- coconut oil
- black beans (1 can or 1 cup dried & cooked ahead)
- onions (I used green onions)
- cumin, coriander, paprika or other spices of your choice
- 1 zucchini or other quick cooking veggie
- 1 avocado
- Bake a winter squash (Cut into chunks, rub with coconut oil & sprinkle with salt, bake at 400 for 45 min. – 1 hour or until tender, which will vary with the size and type of the squash).
- Heat up some cooked black beans. Added the chopped green onions and squash, cut into quarters and then sliced, plus the spices.
- Simmer until squash is tender and beans are hot.
- Layer tortillas with slices of avocado, the baked winter squash (reheated if need be), and the black bean mixture.
Have fun playing with this recipe and adding different ingredients depending on what you have on hand and what your taste buds enjoy!
These are super east to make and delicious!
(Adapted from Three Stone Hearth Bars)
- 7 dates (pitted)
- 10 prunes
- 5 Tbsp coconut butter
- 3 Tbsp coconut oil
- ½ cup shredded coconut (toasted) plus another ½ cup toasted shredded coconut
- 1 Tbsp lemon juice
- ¼ tsp. lemon zest
- Dash of salt
- Cut dates and prunes into smaller chunks.
- Mix all ingredients in a food processor. Reserve ½ cup shredded coconut for later.
- Line a 9×9 baking dish with aluminum foil
- Sprinkle a thin layer of shredded coconut onto the foil (~¼ cup).
- Then press date mixture into the baking dish. It should be about ¼ – ½ inch thick.
- Sprinkle remaining shredded coconut on top and press it into the date mixture.
- Refrigerate for at least 1 hour before serving and store in the refrigerator.
- Cut into squares and enjoy!