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Spiced Pumpkin Bars




Source of Recipe


Vegetarian Times, Nov/2004


Recipe Introduction


ovo-lacto


List of Ingredients




1 1/2 tsp. baking powder
1 1/4 cups confectioners’ sugar
1 cup all-purpose flour
1 cup buttermilk
1 cup packed light brown sugar
1 large egg
1 large egg white
1 tsp. vanilla extract
1 tsp. vanilla extract
1/2 cup canned unseasoned pumpkin puree
1/2 tsp. baking soda
1/2 tsp. freshly ground nutmeg
1/2 tsp. salt
1/4 cup shelled or chopped pecans or walnuts (1 oz.)
1/4 cup vegetable oil
1/4 to 1/3 cup pure maple syrup
2 tsp. ground cinnamon
3/4 cup pitted chopped dates (4 oz.)
3/4 cup whole-wheat pastry flour
Maple-pecan topping

Recipe



Preheat oven to 350°F. Coat 13 x 9-inch baking pan with cooking spray.

In medium bowl, whisk together both flours, cinnamon, baking powder, baking soda, salt and nutmeg. Stir in dates.

In another medium bowl, whisk together buttermilk, pumpkin puree, oil and vanilla.

In large bowl, combine egg, egg white and brown sugar. Beat with an electric mixer at high speed until thickened and fluffy, 3 to 5 minutes. With rubber spatula, stir in dry ingredients alternately with liquid ingredients, making 3 additions of dry and 2 additions of liquid. Scrape batter into prepared baking pan, spreading evenly.

Bake until top springs back when lightly touched in center, 25 to 30 minutes. Transfer to wire rack and let cool completely in pan. Leave oven on.

Meanwhile, make topping: Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes. Let cool; chop coarsely if necessary.

In medium bowl, whisk together confectioners’ sugar and vanilla. Gradually whisk in enough maple syrup to make coating consistency. Spread over cooled cake and immediately sprinkle with nuts. Let stand until topping has set, about 30 minutes. Cut into (24) small bars.

PER bar: 138 CAL; 2 G PROT; 4 G TOTAL FAT (0 SAT. FAT); 26 G CARB.; 9 MG CHOL; 90 MG SOD.; 1 G FIBER