Oh boy am I loving the blog Detoxinista! She has wonderful, whole food recipes that are full of health and deliciousness all at the same time. My friend, Shanna, told me I had to make these stat, and by gum, I did! The bars themselves are moist, with a hint of sweetness from the honey and pumpkin. But the Maple Pecan Glaze really takes them to the next level....so, if you have the time, please make the glaze!!!
And btw, these are gluten free!! Bonus!!
***And I did add 1/2 cup of gluten free oats just to give it a little texture!
Here is Detoxinista's recipe verbatim:
- ½ cup pumpkin puree
- ½ cup almond butter
- ⅓ cup honey
- 2 eggs
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350F and grease an 8" x 8" pan generously with coconut oil or butter.
- Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
- Transfer the batter to the greased pan, and bake at 350F for about 30 minutes, until the edges are golden brown and the center is firm.
- Allow to cool completely in the pan, then cut and serve!
- These bars are delicious on their own, but if you're aiming to impress, glaze these bars with my Maple Pecan Glaze. (recipe posted separately)
Maple Pecan Glaze:
- ¾ cup pecans
- ¼ cup pure maple syrup
- 2 Tablespoons coconut oil
- ¼ cup water
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.
- The glaze may be used immediately, but will thicken up when chilled. Store any leftovers in the fridge for up to 4 days.
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