Pumpkin Breakfast Bars with Maple Almond Glaze

Another pumpkin recipe coming at you today: pumpkin bars with maple almond glaze.  I wasn't planning on posting this recipe, but it was SUCH a hit that I couldn't not post it!  I got the inspiration for this one from my brother's girlfriend (thanks, Arielle!) who shared a chocolate-chip version of these bars with my family last weekend.  While the chocolate-chip version was delicious, I'm not the biggest fan of chocolate and pumpkin, and wanted to make these a little more breakfast-friendly (not saying you can't have chocolate for breakfast, but for me, chocolate in the morning is usually reserved for birthdays and special holidays).

Pumpkin Breakfast Bars with Maple Almond Glaze (vegan, gluten free, refined sugar free)

Dry:
2 1/2 cups oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 scoop neutral or vanilla flavored protein powder (optional)

Wet:
1 cup pumpkin
1/2 cup almond butter
2 teaspoons pure vanilla extract

Glaze:
1/4 cup maple syrup
2 TBSP almond butter
chopped walnuts for garnish (optional)

Instructions:

Preheat oven to 350 F.  Grease an 8 x 8 square pan with coconut oil (or nonstick method of choice).  Combine dry ingredients in a medium bowl.  Mix wet ingredients in a separate, large bowl (or food processor).   Add the dry to the wet and stir until just combined.  Pour into prepared pan and bake for 15-20 minutes or until knife inserted into center comes out clean.  While the bars are cooking, prepare the glaze by whisking together maple syrup and almond butter.  Remove bars from the oven and let cool slightly before pouring the glaze over the top of the bars.  Garnish with chopped walnuts, if desired.

Adapted from here. 


These bars are perfect for breakfast, but also great as an afternoon snack or healthy dessert.  They freeze well, so if you don't have a band of hungry co-workers, friends, or family members (or if you just want to keep them all to yourself, which is not a bad idea), slice the cooled bars then pop into a Ziploc bag.  You may want to leave off the glaze if you are planning on freezing, and simply slather the bars with almond butter, maple syrup, or topping of your choice once reheated.

Happy baking!

Pumpkin Banana Bread - Vegan & GF

It's that time of year again folks... pumpkin season!  While I'm a summer girl and not as thrilled about the cooler weather coming our way, I am excited for all the fall foods: pumpkin, butternut squash, apples, cinnamon, etc.  For a while now I have been searching for a good breakfast bread: something vegan and gluten free, made with no-nonsense ingredients, and minimal added sugars.  Just sweet enough from the bananas and maple syrup, and made with ingredients that I normally stock in my kitchen, this recipe fit the bill.  The streusel is completely optional, but it does make this bread feel indulgent and special, not to mention beautiful, so I suggest including it.

 Pumpkin Banana Bread (vegan, gluten free, refined sugar free)

Dry:
1 + ¾ cup oat flour (you can grind rolled oats into flour using a food processor)**

1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ginger
¼ nutmeg
¼ teaspoon cloves
¼ turmeric

Wet:
2 medium bananas 
1 cup pumpkin puree
½ cup almond pulp (or any other pulp from making homemade nut milk, or almond meal)
¼ cup coconut oil
1/3 cup maple syrup
3/4 teaspoon vanilla
1 tablespoon non-dairy milk

For the streusel:
1/3 cup walnuts, chopped
1/3 c. rolled oats
3 tablespoons oat flour
½ tablespoon turbinado sugar
½ tablespoon maple syrup
½ tablespoon coconut oil

**If using whole oats, make sure they are certified gluten free (if gluten is an issue for you)

Preheat the oven to 350 degrees and lightly grease a loaf pan (I used 9x5). 

In a large bowl, combine all dry ingredients. In a separate bowl or food processor, mix the mashed bananas, pumpkin, nut pulp, oil, syrup, vanilla and milk. Pour the pumpkin mixture into the dry ingredients and stir until just combined. Scoop batter into the loaf pan.

Combine all streusel ingredients in a small bowl and stir until everything is evenly coated. Sprinkle the mixture over the cake and press it lightly into the batter using your hand. Bake for 35-40 minutes, or until a toothpick comes out clean and the bread springs back lightly under your finger instead of sinking in. 

Adapted from here.

This bread got eaten up in no time!

I apologize for the terrible photo, but I brought this loaf to work and half of it got eaten before I remembered to take a picture.  I took that as a sign that it was blog-worthy.  This is definitely a recipe I will be making again soon - maybe next time I will try it with sweet potato instead of pumpkin?  Yum...

What are your favorite fall foods?