Do you need another pumpkin recipe to use the rest of the pumpkin you have sitting in your fridge? This always happens to me! I buy a big can of pumpkin puree and only end up using a portion of it and then I'm left with all of this leftover pumpkin. Well seeing as how it's well into October and slowly starting to feel like fall, it was time for a new pumpkin recipe that both Everly, Jason and I could snack on. I seriously love baking with pumpkin because it makes everything so moist and rich. I also love throwing it into smoothies and oatmeal in the mornings if I have leftovers.
I wasn't sure exactly what category this pumpkin creation would fall under, so I decided on a hybrid of a bread and a bar. It's thin like a bar, but has the texture and feel of a bread. I seriously always want carbs, so to have a grain-free option to curb my carb cravings is amazing! I literally didn't even finish taking pictures of it before Everly's little hands found their way in for a taste test. She quickly approved! That's seriously my goal these days, is to make a healthy treat that Everly enjoys. It means one more thing I can add to the diaper bag snack list. These bars are moist, rich and packed with flavor and good for you ingredients!
The best thing about these bars is that they are refined sugar-free, dairy-free, gluten-free and grain-free! If I'm going to have snacks in the house they have got to be on the healthier side, because we all know my self-control can sometimes go out the window (especially when I'm pregnant). These bars could honestly pass as breakfast or be perfect for an afternoon treat or late-night snack! You could even throw them in your kids lunches. Is it weird that I am excited for Everly to start school so that I can start packing her lunches? I'm sure that'll last all of 3 days. See how I did these Pumpkin Date Bread Bars below!
Pumpkin Bread Bars
Makes: 12 bars
Prep Time: 10 minutes
Cook Time: 30-35 minutes
2 cups almond flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp ginger
pinch of salt
1/2 cup 100% pure pumpkin puree
1/3 cup honey
2 tbs unrefined coconut oil, melted
1 tsp pure vanilla extract
1/2 cup dates, chopped
Preheat oven to 350 degrees F and spray a 7x11 inch pan with cooking spray (a 9x9 pan should also work).
Mix together the almond flour, baking soda and spices.
In a separate bowl mix together the pumpkin, honey, eggs, coconut oil and vanilla.
Add the wet ingredients to the dry ingredients. Mix until combined and then stir in the chopped dates.
Pour the mixture into the prepared pan and bake for 30-35 minutes. Keep an eye on the edges near the end so that they don't burn and pull it out once the center is cooked through (you can use a toothpick to check). Let it cool and cut into squares!