Vegan Pumpkin Bars


3.4 of 5 (17)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 94.4
  • Total Fat: 1.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 115.4 mg
  • Total Carbs: 78.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.0 g

View full nutritional breakdown of Vegan Pumpkin Bars calories by ingredient
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Introduction

This recipe is better than the original and it's without the eggs and oil. The flaxseed paste gives the needed body, and imparts a nice mild nutty flavor that compliments the pumpkin. This recipe is better than the original and it's without the eggs and oil. The flaxseed paste gives the needed body, and imparts a nice mild nutty flavor that compliments the pumpkin.
Number of Servings: 24

Ingredients

    2 cups all-purpose flour
    3/4 cup Splenda Blend for Baking
    3 tsp ground cinnamon
    2 tsp baking powder
    1-1/2 tsp ground cloves
    1 tsp baking soda
    1/4 tsp salt
    8 tbsp finely ground flax seed
    12 tbsp water
    15 oz pumpkin
    1 cup unsweetened applesauce

Directions

Mix flour, Splenda, spices, baking power, baking soda and salt together in a large bowl.
Add the water to the ground flax seed to make a thin paste.
Add flax seed paste, pumpkin, and applesauce to dry ingredients and mix until smooth.
Pour batter into an UNGREASED 15x9x1 baking pan and bake at 350 degrees for 25 minutes or until toothpick inserted into center comes out clean.
Cool on wire rack and cut into bars.


Number of Servings: 24

Recipe submitted by SparkPeople user SPARK728.

TAGS:  | Vegan | Vegan  |

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Member Ratings For This Recipe



  • 2 of 2 people found this review helpful
    Splenda is not vegan!! It's processing utilizes bone char. - 4/27/08

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  • Very Good
    2 of 2 people found this review helpful
    Very moist and tasty! However, the amount figured for Nutritional Info per serving on carbs is too high. It should be 18g/serving. If it was 78g, the calorie count would be 312 just for carbs alone! 78g x 4 cal/g of carbs.It makes a great difference if you are watching carbs. - 6/13/07

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  • 1 of 1 people found this review helpful
    I made this but instead of Splenda (which I don't like in the least) I used molasses and it seemed to work well. They were moist and had lots of flavour. - 3/13/08

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  • oooh this sounds yummy and I want to try it with Stevia (or Molasses like has already been suggested!). I definitely won't use Splenda - it's against my "healthy foods religion"! hahahah - 9/15/10

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  • I used raw sugar instead of Splenda, used non stick spray on the pan and baked for 45 minutes instead of 25. They were incredible! I'll be making these again! - 10/2/09

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