Pumpkin Pecan Date Bars

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger
  • 10 Medjool dates
  • 1 1/4 cup Pumpkin

• Refrigerated

  • 2 tbsp Almond milk
  • 2 Flax eggs

• Breakfast Foods

  • 1 1/2 cups Rolled oats, gluten free

• Condiments

  • 1 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 1 heaping tsp Cinnamon
  • 1/2 cup Coconut sugar
  • 1 1/2 cups Gluten free oat flour
  • 1/4 tsp Nutmeg
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1 cup Pecans, raw

Found on mywholefoodlife.com

Ingredients

• 10 Medjool dates (soaked in water for 30 minutes)
• 1 cup raw pecans
• 1 T maple syrup
• 1 1/2 cups gluten free oat flour
• 1 1/2 cups gluten free rolled oats
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1 heaping tsp cinnamon
• 1/2 tsp sea salt
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 2 flax eggs (real eggs will work too)
• 1 1/4 cup pumpkin
• 1/4 cup coconut oil (or sub more pumpkin for oil free)
• 2 T almond milk

Directions

• Drain the dates and add them to a food processor with the pecans and maple syrup. Blend until smooth.
• Preheat oven to 350.
• In one bowl , mix the dry ingredients together.
• In another bowl , add the pumpkin, flax eggs, almond milk and oil. Mix well.
• Add the dry ingredients to the wet and mix just until combined. I did this by hand with a spatula.
• Line an 8x8 glass dish with parchment paper leaving enough coming out the sides.
• Press 1/2 the mixture into the bottom of the baking dish.
• Spread the pecan/date mixture on the mixture
• Lastly, add the remaining crumb mixture to the top.
• Bake for 25 minutes.
• Let the bars completely cool before removing them from the baking dish.
• I cut mine into bars with a pizza cutter.
• Keep these bars stored in the fridge. They should last a couple weeks. Enjoy!