Vegan Autumn Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 tbsp ground flaxseed 1/4 cup hot water2/3 cup packed light brown sugar 3 tbsp canola oil1 cup canned pure pumpkin puree (not pie mix)1/2 cup unsweetened almond milk 1 tsp lemon luice1 1/4 cup spelt (or whole wheat) flour 1 1/2 cup uncooked rolled oats 1 tbsp pumpkin pie spice (mixture of cinnamon, ginger, nutmeg and cloves)1/2 tsp baking soda 1/2 tsp salt 1/3 cup dried cranberries 1/3 cup fresh or frozen chopped cranberries
Heat oven to 350ºF and lightly grease a 9x13-inch pan with cooking spray.
In a small dish, whisk together flaxseed and hot water. Set aside for 10 minutes.
In a large bowl, beat sugar, oil, pumpkin, almond milk, lemon juice and flax mixture until well combined.
Stir in flour, oats, spice, baking soda and salt gently, then fold in both types of cranberries.
Spread in the prepared pan.
Bake 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
In a small dish, whisk together flaxseed and hot water. Set aside for 10 minutes.
In a large bowl, beat sugar, oil, pumpkin, almond milk, lemon juice and flax mixture until well combined.
Stir in flour, oats, spice, baking soda and salt gently, then fold in both types of cranberries.
Spread in the prepared pan.
Bake 20-25 minutes.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 98.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 121.0 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.5 g
- Protein: 1.5 g
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