[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Preheat oven to 350°F.
- 3/4 cup almond flour
- 2 teaspoons oat flour
- 2/3 cup canned pumpkin
- 2 eggs
- 1/4 cup sweet almond oil (or other vegetable oil)
- 2 teaspoons Brown Sugar Twin
- 3/4 cup Splenda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ginger
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans
In bowl beat eggs with Brown Sugar Twin. Add vanilla extract and
canned pumpkin, mixing well after each. Set aside. In a separate bowl, mix almond
flour, baking powder, oat flour, salt, Splenda, and spices till well mixed.
Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely
well. Pockets of unmixed batter will result in dry, lumpy bubbles in the finished
bars. Add chopped nuts and mix again to distribute well. Pour into baking dish
that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker
bars, an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than
metal baking pans, so if you use metal, watch your bars more closely.
Bake at 350°F for 25-30 minutes for rectangular pan, and 30-40 minutes for square
pan. Cool in pan for 5-10 minutes before removing, then cut in squares and enjoy!
These bars can be frosted when cool as well. Here's a frosting recipe that works
really well with these bars:
Cream Cheese Frosting
- 1 8-oz package cream cheese at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon butter flavor extract
- 3 pkts Splenda
- 1 teaspoon Brown Sugar Twin
- sprinkle of cinnamon
Mix all ingredients well. For a more creamy (and prettier) frosting, mix
with electric mixer till whipped. A drop of yellow food color is nice, but
Spread on pumpkin bars.
Makes 12 squares. 3 carbs per square (including frosting.)