Very reminiscent of pumpkin pie, from the texture to the mild sweetness and hint of traditional spices.
Directions:
Place in your food processor:
- 2 oz Walnuts
- 2 oz Hemp Seed
- 2 oz Cashews
- 2 oz Pecans
Process until almost a nut butter. Then add:
- 4 oz Deglet Noor Dates
Process till well combined. Add:
- 7.5 oz (half a small can) of Farmer’s Market – Organic Pumpkin
- 1 Large Egg
- 1/4 tsp each of Nutmeg, Ginger, Allspice and Real Salt
- 1/2 tsp each of Cinnamon and Baking Soda
Process until well mixed. Pour mixture into an 8×8 pan and bake at 350 degrees for 30-35 minutes.
Notes:
- This was a first! That is, I got this right on variation #1. In the past, I’ve had to go through a number of batches to perfect my recipes. Either I got lucky on this one or I’m getting better at feeling out the proper proportions for ingredients.
- For a similar bar, using Almond Flour and Agave nectar, visit Elana’s Pantry Pumpkin Bars. I love Elana’s blog . . . even if she destroyed my illusion that I’d come across something new in substituting ground nuts for wheat flour. Turns out she’s been using almond flour for years.
- On Elana’s choice of Agave Nectar. I have used Agave a little in the past and have it in my pantry, but I prefer to use dates . . . which though debatedly higher on the glycemic index, are packed with dense nutrition (not empty calories). The drawback of dates is that they add their color to whatever you’re making, which is why Elana’s Pumpkin Bars look more like Pumpkin Bars than mine do.
- If you don’t want to make a trip to the health food store for Hemp Seed, try substituting Sunflower or Pumpkin Seed . . . I may try out the latter next time myself. You could probably use most any nut or seed.
- Why do I give weights instead of measures? Accuracy. It helps me to see the proportions of the various ingredients better. An electronic scale is a small investment worth making.
