Vegan Autumn Bars
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Vegan Autumn Bars calories by ingredient
Introduction
An old WW recipe of mine, updated for my family's tastes and health needs. Splenda can be subbed for 1/2 the sugar, and sometimes I like using maple sugar too! An old WW recipe of mine, updated for my family's tastes and health needs. Splenda can be subbed for 1/2 the sugar, and sometimes I like using maple sugar too!Number of Servings: 16
Ingredients
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2 tbsp ground flaxseed
1/4 cup hot water
2/3 cup packed light brown sugar
3 tbsp canola oil
1 cup canned pure pumpkin puree (not pie mix)
1/2 cup unsweetened almond milk
1 tsp lemon luice
1 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
Directions
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.
Member Ratings For This Recipe
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