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"
"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 |
Ingredients
§ 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
Streusel-
§ 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
Directions
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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