With autumn just around the corner, I am finding myself unearthing every excuse in the book for baking with pumpkin. One of my favorite flavors and tacked tightly to the long list of reasons why autumn is my favorite season.
These pumpkin bars are just the ticket for an ideal fall snack or dessert. Gluten free, easy to make (I threw the “batter” together in roughly 5 minutes, then popped it in the oven and viola, done), low in calories and much healthier than a usual pumpkin bar dessert item.
Lightly sweet, filling, oaty, with just a bit of chocolate thrown in (optional of course, as if you aren’t a chocolate lover, they would be just as great without chocolate chips)
Continue reading “Vegan Pumpkin Oat Bars”
I know, with Spring underfoot, you are likely thinking of flavors more along the lines of fruity, light, juicy, and with just the barest hints of sweet. I am too. I am awaiting the summery season with bated breath. However in the meantime, there are still several more chilly winter(ish) weekends remaining and for those, I am a strong advocate for all things pumpkin. One of my favorite ingredients with which to cook. Pumpkin is the bomb. You can make SO many mouthwatering things with this delicious addition. The list is endless, but to name a few: Pumpkin cookies, pumpkin cheesecake, pumpkin pancakes, pumpkin lattes, pumpkin macaroni and cheese, pumpkin bread, pumpkin risotto, etc.
Pumpkin is not only awesome for your health but its homey and delicious. In fact on its own, pumpkin doesn’t have a strong taste, so its easy to stir into loads of different things without being overwhelmed by intense flavor. Pumpkin is a more mild form of deliciousness.
Here is my super duper easy recipe for pumpkin cookies. Its refined sugar-free and lactose-free. Enjoy!
Continue reading “Melt-in-your-mouth Pumpkin Cookies”