Happy December 1st!
I’m very excited for this Christmas season. My house has already been decorated with cinnamon-scented candles, stuffed snowmen, pictures of Santa, and, of course, the Christmas tree. Now I’m ready to start on the Advent Calendar!
For me, the flavors of pumpkin and cinnamon are not limited to Thanksgiving. I love them all year round. Especially during the Christmas season.
Already tired of Pumpkin and Pumpkin Pie?
Go buy a can of pumpkin anyway. Make this recipe. You will love it.
You can thank me later. After you’ve devoured this:
- Pumpkin Bar Ingredients:
- 1 can (15 oz.) pumpkin
- 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg (or 2 teaspoons pumpkin pie spice)
- 1/4 teaspoon vanilla
- 2 eggs
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 cup nondairy milk (like almond milk) or water
- Coconut Cream Frosting Ingredients:
- 1 can full-fat coconut milk
- 1/4 teaspoon vanilla
- Pumpkin Bar Directions:
- Preheat oven to 350*.
- Mix the dry ingredients together and then the wet.
- Mix the dry and wet together and spread mix in a greased 8? square baking dish.
- Bake for 45 minutes, or until the edges are browned and a toothpick comes out clean.
- Let cool completely before frosting.
- Coconut Cream Frosting Directions:
- Place your can of coconut milk in the fridge and leave overnight. Open the milk the next morning, and do not shake. The top of the can should be thick, scoop this out. About halfway through you should reach a point where the cream turns to water. Do not scoop out the water.
- Whip the vanilla into the cream until well-combined and fluffy.
- Spread on bars, cut into squares, and enjoy!
- (Make sure to keep the bars refrigerated because the coconut cream will melt in hot temperatures)
*Sweetener ideas: When I make this for myself, I leave sweeteners out. When baking for others, I suggest adding a sweetener. The following are some options. 1. Blend five dates (or more depending on your sweet tooth) with the milk until completely smooth. Then use the milk as specified above. 2. Use 1/2 teaspoon white stevia powder or liquid stevia drops.
The bar itself is very tasty, but the cream on top really makes it fantastic. It’s like pumpkin pie in a portable form! Easier to make than pumpkin pie, too, because you don’t have to make a crust. It’s creamy and dense, sweet and spicy, and very flavorful. It makes a great breakfast bar or snack, and a great gift for the holidays. Make up a batch of these to give to co-workers, neighbors, or friends.
- Cinnamon: Studies have shown that it can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory.
- Coconut: Coconut is widely misunderstood because of it’s high fat content; however, coconut’s saturated fat is made up of medium-chain fatty acids. These medium-chains are easy to absorb and digest, and are converted quickly into energy. This means that the body has no opportunity to store the medium-chain as fat. Coconut is also a great source of dietary fiber with a whopping 5 grams per oz!
- Pumpkin: One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium. It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
Are you as excited for the holidays as I am?
What are your thoughts on baked-goods as gifts?