Pumpkin Bars with Cream Cheese Frosting.
1 large egg
2 Tbsp. milk
¼ c apple butter (or 1/4 ripe banana)
1 Tbsp. melted coconut oil
Chia gel stevia mix (1/3 cup warm water with 1 tbsp. chia seeds with ½ tsp. pure powdered stevia – mix and let sit at least 15 min)
1/2 tsp. maple flavoring or 1 tbsp. maple syrup
3 dates chopped fine.
1 cup cooked pumpkin or squash.
¾ c coconut flour mix (see note, can use regular flour)
¾ c almond meal (just finely ground almonds)
1 ½ tsp. baking powder
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. salt
Preheat oven to 350. Oil 8” shallow square pan. Lightly beat the egg and milk. (set aside) Beat the melted oil in a lg mixing bowl with the apple butter, chia stevia mix, maple flavoring and dates. Stir in beaten egg. Gently mix in the pumpkin.
Sift the flours, baking powder, spices, and salt together. Fold in the dry ingredients into the wet. The batter will be stiff so smooth out top when you put into your pan.
Bake 30 min
(my 9 year old daughter said these would taste great in a cupcake tin with the wrapper and topped with the “frosting”. They aren’t at all cake like but they would be in great snack size portions by doing that.)
Notes: (I have mama's coconut flour brand – it’s pretty starchy with potato flour, tapioca etc. and actually coconut flour is the last ingredient! If you aren’t gluten sensitive use regular flour)
|This is what the soaked chia seed mixture looks like.|
Cream Cheese Frosting:
8 oz. soft cream cheese
2 tbsp. milk
1 tsp. vanilla
1 tbsp. honey
Up to ½ tsp. powdered stevia extract (to taste really)
Soften cream cheese and milk in a bowl. Beat vanilla, stevia extract and honey. Whip until thoroughly blended and creamy.
You're in for a treat! Enjoy
Both of these were adapted from the cook book called Stevia by Rita DePuydt.