Yesterday, I made one of my favorite fall desserts. Make no mistake, while this recipe is less refined and healthier than a lot of desserts, it is still dessert. It is by no means low on the glycemic index. The sugars in it are not the anti nutrient that white sugar is, but they are still natural sugars. So, enjoy this dessert, but in moderation!
Pumpkin Bars
adapted from Taste of Home's Quick Cooking
Ingredients:
1 and 1/2 cups pumpkin puree
1 cup sucanant, rapadura, or other less refined sugar
1 cup honey
1 cup olive oil
4 eggs
1 tsp. vanilla
2 and 1/2 cups white whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/8 tsp. cloves
Directions:
In a large mixing bowl, blend together the pumpkin, sugar, honey, oil, eggs, and vanilla. In a separate bowl, combine the dry ingredients, then add the dry ingredients, a little at a time, to the wet mixture. Pour batter into a greased 10x15 baking pan and bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean. After cooling, spread some cream cheese frosting over the bars. You can also shave some dark chocolate onto the frosting.
Cream Cheese Frosting
from the Bread Beckers, Inc.
Ingredients:
8 ounces cream cheese, softened
2 Tbsp. honey
2 tsp. vanilla
Directions:
In a small mixing bowl, whip together the cream cheese, honey, and vanilla. Spread on the pumpkin bars. This will make a thin layer. If you like an extra thick layer of frosting, double this recipe.
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