Since November is the month of EVERYTHING pumpkin, I wanted to make a snack that I could enjoy..one that was not only gluten-free, but also refined sugar-free and dairy free.
After posting what was supposedly the “BEST” cupcake I have ever made, earlier this month, I wanted to make something on the healthy side…something that was quick, used real food ingredients and tasted divine! I whipped up these Pumpkin Almond Bars in no time at all. All you need is a food processor and a quick bake in the oven, and these chewy gooey bars are ready! I shared this batch with my workout class, and they LOVED them! They appreciated that they had the flavors of the season, without the added and unwanted sugar and saturated fats! They even got the stamp of approval from the ultra-fit gym instructor!
Pumpkin Almond Bars
2013-11-21 21:00:28
Yields 10
3 cups gluten free oats
1/2 cup raw almonds
2 Tbsp flax seeds
1 Tbsp chia seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
pinch of ground cloves
1 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pure vanilla extract
1 overly ripe banana
1/4 cup raw honey
1 tablespoon canola oil
1/3 cup semin-sweeet chocolate chips
Preheat oven to 350 degrees F.
Line baking pan (I used a brownie pan) with parchment paper
Place oats, almonds, flax seeds and chia seeds into blender or food processor and blend for 1-2 minutes until oatmeal resembles flour. You may need to stop blender and stir oat mixer a couple of times to ensure that all oats have been blended.
In a separate large bowl, whisk together pumpkin, raw honey, vanilla extract, oil, and banana for 1-2 minutes until the consistency is smooth and creamy.
Slowly add in oat flour mixture and mix until just combined.
Pour half of the batter into prepared pan and sprinkle chocolate chips over the top in an even layer.
Pour the remaining batter over the chocolate chips, ensure that the edges seal in the chocolate chips.
Bake for 15-20 minutes or until knife inserted into center comes out clean or with just a few crumbs attached.
Allow to cool 10 minutes on wire rack.
Cut into desired sized bars.
Bars can be stored in the refrigerator or freezer
By The Prepped Chef
Adapted from Ambitious Kitchen
The Prepped Chef https://www.pmaapestworld.com/
These bars have heart healthy fats from flax seeds, chia seeds and almonds, and the perfect amount of sweetness from a banana, pumpkin puree and semi-sweet chocolate chips. The textures and flavors of this quick and easy bar will satisfy your sweet tooth and compliment your healthy lifestyle!
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About Sheena
There are many different facets of interest in my personal and professional life. My passion for baking has developed over the past several years; I love the satisfaction of sharing my delicious treats with friends and family. My sweet tooth, and love of baking is quite contradictory of my profession. I am a dentist, and currently a post-doctoral student, studying a dental specialty. My other interest is health and fitness...again...quite controversial of my baked goods..but, I believe....all things in moderation. I enjoy running and working out, and even making healthy entrees for my husband and I. After following several other food blogs, I decided, that this would be a new hobby. I am passionate about everything I take part in, and hope that you enjoy this blog and that it inspires you to make each day delicious with homemade prepared meals....and desserts :)
