Pumpkin Bars (Vegan, Gluten-free)


Oil-free, Gluten-free, Clean Pumpkin Bars

 

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This recipe is the wonderful creation of my instagram pal Alex (@The_oc_fab_life ). Her food always looks so yummy and healthy that I asked if she might submit a recipe for my site. She is a busy woman and has found that she is even more concerned with health now that she has a little one who depends on her. It’s awesome to see a mom who works hard to make the food both healthy AND delicious! When you try this recipe, do not leave out the whipped cream. It’s a must! I’m personally experimenting with using coconut cream to make vegan whip, but you can use whatever you like!

  • 10 Medjool dates, pitted and diced (about 1 cup diced)
  • 3⁄4 cup water
  • 1 ½ cups rolled gluten free oats, ground into flour in blender/ food processor
  • 2 teaspoons pumpkin pie spice
  • 1 16 ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup almond milk
Place the 10 pitted and diced dates into a small bowl with the 3⁄4 cup of water and soak for 15 minutes.Put flour and pumpkin pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, vanilla, and almond milk. Pour this into the bowl of flour/spices, and also add the pumpkin, and mix until all the dry ingredients are incorporated.Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Add whipped cream as topping!

Check out the video demonstration. This is my first time making the recipe and it came out well!

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