Monday, October 6, 2014

Pumpkin Streusel Bars

One of my long time challengers was on a cooking spree this weekend and made these clean eating pumpkin streusel bars. After she posted about them in our accountability group, I decided I would give them a try. Even though she warned me, she was right they are dangerously delicious. Portion control went out the window with this fantastic treat. Let me know if you give this fall treat a try! Follow the directions below to create your own version.

Clean Eating Pumpkin Streusel Bars
"Nutritional Facts Below"

Yields: 38 bars | Serving Size: 1 bar | Calories: 150 | Total Fat: 7.9 g | Saturated Fat: 1.9 g | Trans Fat: 0 g | Cholesterol: 22 mg | Sodium: 83 mg | Carbohydrates: 18.6 g | Dietary Fiber: .6 g | Sugars: g | Protein: 1.6 g | 
§  2 cups white whole wheat flour
§  2 teaspoons baking powder
§  1 teaspoon baking soda
§  1 teaspoon ground cinnamon
§  1/4 teaspoon ground ginger
§  1/2 teaspoon kosher salt
§  1-1/2 cups coconut palm sugar (I used Blonde Coconut Palm Sugar)
§  4 eggs
§  1 cup canola oil
§  1 (15-ounce) can pumpkin puree
§  1 teaspoon pure vanilla extract
§  3/4 cup flour (I used white whole wheat flour)
§  1/2 cup coconut palm sugar,
§  1 teaspoon cinnamon
§  1/3 cup coconut oil (melted), optional pure unsalted butter

Preheat oven to 350 degrees.
Whisk together the first 6 ingredients in a medium bowl, set aside. Add sugar, eggs, oil, pumpkin and vanilla to a large mixing bowl, beat with an electric mixer on medium speed until light. Add dry ingredients to pumpkin mixture and continue mixing just until combined.
Streusel: Add all ingredients to a small bowl, using hands or a fork, mix until well combined. (Add 1/2 cup minced pecans to streusel if desired. This option is not calculated in the nutritional data).
Pour batter into a greased 9" x 13" baking pan. Sprinkle streusel evenly over batter. Bake 30 minutes or until a cake tester is inserted in the middle and comes out clean.
Allow to cool to room temperature before cutting into 32 squares.

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