Monday, December 16, 2013

More healthy holiday baking.... Pumpkin Gingerbread Bars

Pumpkin Gingerbread Snack Bars  

1 cup pumpkin purée
1/3 cup blackstrap molasses  used 1/2 cup
1/3 cup coconut sugar (or granulated sugar of choice)  used 1/8 
2 tablespoons coconut oil
2 teaspoons pure vanilla extract
Dry ingredients:

1 + 1/2 cups gluten-free rolled oats
3/4 cup gluten-free all-purpose flour (I used Pamela's brand, see note)  I used almond flour 
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 tsp fine sea salt

heaping 1/3 cup dried cranberries.  used dried cherries

Result....very soft and chewy.  I used more molasses and less coconut sugar and they taste a lot like molasses.  Not sweet.  Had for breakfast and loved them.  May consider using dark chocolate next time instead of or alongside the cherries.