Pumpkin-Date Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Filling:1 cup chopped dates (I used Chinese Jujubes), soaked overnight and drained1 cup pumpkin puree1 cup apple juice½ tsp liquid stevia---Crumb ½ cup instant oatmeal1 cup large flake rolled oats½ cup flour½ cup oat flour½ cup kinako, coconut flour or ground almonds⅔ cup brown sugar¼ tsp baking soda¼ tsp salt¼ tsp pumpkin pie spice½ tbsp vanilla ¾ cups melted butter
Heat oven to 350F and grease an 8” square pan.
Filling:
Combine all the ingredients in a food processor or blender and puree until smooth (some tiny pieces of date are fine).
Bars:
In a large bowl, mix the oatmeal through pumpkin pie spice until well combined.
Add the the vanilla and melted butter, mixing until crumbly.
Firmly press half of the crumble mix into the pan.
Spread filling over the top, then sprinkle with remaining crumble mix. Pat down.
Bake for 30 minutes or until golden. Cool in the pan on a rack.
Serving Size: Makes one 8" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Filling:
Combine all the ingredients in a food processor or blender and puree until smooth (some tiny pieces of date are fine).
Bars:
In a large bowl, mix the oatmeal through pumpkin pie spice until well combined.
Add the the vanilla and melted butter, mixing until crumbly.
Firmly press half of the crumble mix into the pan.
Spread filling over the top, then sprinkle with remaining crumble mix. Pat down.
Bake for 30 minutes or until golden. Cool in the pan on a rack.
Serving Size: Makes one 8" cake, 12 pieces
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 294.7
- Total Fat: 12.8 g
- Cholesterol: 31.0 mg
- Sodium: 181.1 mg
- Total Carbs: 46.1 g
- Dietary Fiber: 4.0 g
- Protein: 5.5 g
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