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Recipe for Gluten-Free, Sugar-Free, Dairy-Free Pumpkin Bars

I tried to share this recipe on Facebook, but there’s too much information for what’s allowed, so I’m delivering it here.

Post Office Pumpkin Bars (because they always deliver healthy goodness!). Gluten-Free, Sugar-Free, Dairy-Free, Vegan Treats

Ingredients:
- 1 Banana
- 3 tbs (unsweetened) apple sauce
- 1 tbs pumpkin butter
- 1 cup vegetable oil
- 1 cup coconut sugar
- 15 oz can of pumpkin
- 1.5 cups Gluten Free flour
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp salt
- 1 tsp baking soda

Preheat oven to 350 degrees F

Puree the banana, apple sauce, and pumpkin butter. Your goal is to get 3/4 cup. Any remaining would be a great topping (for this batch, I just mixed some Trader Joe’s apple sauce and pumpkin butter for a topping).

In a mixing bowl, combine and mix the puree, coconut sugar, oil, and pumpkin until fluffy and light. In a separate bowl, combine the dry ingredients, and then add to the pumpkin mixture.

Spread batter into a greased cake pan (a 9×9 for a taller bar, 13×10 for a shorter bar). Bake for 30 minutes. Let cool before cutting into bars.

Notes: If you want more fluff, I guess you could add cornstarch. Additionally, I’ve sometimes used a bit of maple syrup – but there’s already plenty of sweetness.

 

Bean and Mushroom Soup

We occasionally gather around Netflix or Hulu on a Thursday night. With today’s fall temps below 50, I’m slow cooking a three-bean and mushroom soup.

A few carrots, some celery, red onion, and black, northern, and pinto beans. Some tomatoes, garlic, and mushrooms. Oh, and chicken broth.

Is it too early for dinner?

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