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Pumpkin Gingerbread Snackbars
These are perfect as a little snack, or pick-me-up to tie you over between meals. And it's gluten free and vegan, so nothing to feel bad about (but you can certainly use regular flour if you want) WET INGREDIENTS: 1 cup pumpkin purée 1/3 cup blackstrap molasses 1/3 cup coconut sugar (or granulated sugar of choice) 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) 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 tsp fine sea salt heaping 1/3 cup dried cranberries. CASHEW BUTTER MAPLE GLAZE (OPTIONAL): 2 tablespoons raw cashew butter 1 tablespoon agave nectar 1/2 tablespoon coconut oil, melted pinch of cinnamon, to taste Directions: Preheat oven to 350F. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way. In a medium pot over medium heat, stir together the pumpkin, molasses, sugar, and oil. Heat until melted and combined. Remove from heat and stir in the vanilla. In a blender or food processor, add the rolled oats. Blend on the lowest speed (or pulse, if using a processor) until roughly chopped. You don't want to pulverize it into a flour - the goal here is to keep a coarse texture, with some large pieces of oats and some smaller ones. In a large bowl, stir together the dry ingredients (oats, flour, cinnamon, ginger, salt, and cranberries). Scoop the wet ingredients over the dry and stir well until combined. The mixture will be very sticky and heavy. Totally normal...swear. Scoop the dough into the prepared square pan. Since the dough is so sticky and dense, it's challenging to spread out smoothly. I placed a piece of parchment paper on top of the dough and pressed down on it with my hands, trying to spread it out evenly as I went. It takes a bit of time, so don't worry! After pressing it as smoothly as I could, I placed a pastry roller on top of the parchment and rolled it smooth while pressing in the edges with my fingers. Bake in the oven, uncovered, for 22-25 minutes (I baked 23) until firm to the touch. Cool in the pan for 5 minutes before lifting out the square and cooling it on a cooling rack for another 30 minutes. Slice into 10-12 bars. For the glaze (optional): In a small bowl stir together all the glaze ingredients until combined. Add the glaze into a plastic bag and snip off the corner so you can "pipe" it on the bars. Or simply spread the bars with the cashew mixture using a knife. Your call. Note: If you aren't using gluten-free all-purpose flour, I suggest using all-purpose flour or light spelt flour. Whole wheat pastry flour might work too. If you try anything, please let us know in the comments how it went! 2) Feel free to swap the cashew butter glaze for a simple icing sugar glaze. 3) For a nut-free option, skip the cashew butter glaze. Read more: http://ohsheglows.com/2013/12/13/pumpkin-gingerbread-snack-bars/#ixzz2nOcoRtFq
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