Pumpkin-Date Bars

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Pumpkin-Date Bars calories by ingredient


Introduction

A not-too-sweet, smooth filling of dates and pure pumpkin is the perfect buffer for the oatmeal cookie-like crumble crust. The addition of kinako (soy flour) adds a hint of nuttiness and extra protein as well. A not-too-sweet, smooth filling of dates and pure pumpkin is the perfect buffer for the oatmeal cookie-like crumble crust. The addition of kinako (soy flour) adds a hint of nuttiness and extra protein as well.
Number of Servings: 12

Ingredients

    Filling:
    1 cup chopped dates (I used Chinese Jujubes), soaked overnight and drained
    1 cup pumpkin puree
    1 cup apple juice
    ½ tsp liquid stevia
    ---
    Crumb
    ½ cup instant oatmeal
    1 cup large flake rolled oats
    ½ cup flour
    ½ cup oat flour
    ½ cup kinako, coconut flour or ground almonds
    ⅔ cup brown sugar
    ¼ tsp baking soda
    ¼ tsp salt
    ¼ tsp pumpkin pie spice
    ½ tbsp vanilla
    ¾ cups melted butter

Directions

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.