We're all wishing for Spring to finally set in for good, so for those of us still dealing with cold temps and even snow, here's a recipe to say farewell to Winter once and for all. I'm sure if you check your cupboard, you have a can of puréed pumpkin leftover from the cold months, so here's your chance to use it up. This recipe uses whole wheat flour, applesauce, oats, and walnuts, so it's full of fiber and not a lot of fat. I'll warn you that this bar isn't very sweet, but it has a wonderfully soft, cake-like consistency.
To see the recipe, read more.
Adapted from Cooks.com
Ingredients
2/3 cup Sucanat
1/2 cup unsweetened applesauce
1 egg
1 can pumpkin
1 cup whole wheat flour
3/4 cup quick oats
2 tsp baking powder
1/2 tsp baking soda
1 tsp cloves
1/4 tsp nutmeg
1/2 cup chopped walnuts
1/4 cup shredded coconut
Directions
- Mix sugar, applesauce, egg, and pumpkin until light and fluffy.
- Stir in flour, oats, baking powder, baking soda, spices, and walnuts.
- Pour into a lightly oiled 13 x 9 inch pan. Spread it out evenly with a spatula. Sprinkle on the coconut.
- Bake at 350° for 25 to 35 minutes. Cool in pan completely before cutting into bars.
Yield: 24 bars
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Kew Clothing
Dessous
CAFe'NOIR
I'm making this!! Thanks
1is there any way you can post the nutrition information for this recipe? it sounds like a good one!
2I find canned pumpkin in two sizes. Do you mean the larger (29 oz.), or the smaller (15 oz.) size when you say "1 can pumpkin"? Thanks!
3Sounds perfect.
4Sounds like a really yummy recipe! I love pumpkin treats.
5Yeah, I want nutrition info too!
You can kind of see the can of pumpkin in the background in a couple of the pics if you can determine the size that way, lol
6Ditto on the nutritional info! And this sounds delightful! I'm going to look forward to trying this one out!
7I calculated the nutritional info, based on 24 servings, as approximately 80 calories per bar, with 2.4g fat (0.6g saturated), 70.9mg sodium, 15.2g carbs, 1.8g fiber, 7.2g sugars, 1.8g protein.
8Oh yum! Another healthy recipe that looks tasty and is pretty simple to make!
9It's a 15 ounce can of pumpkin.
10this looks so good! healthy, too
11all i saw in the headline was pumpkin and coconut and I was already printing out the recipe, lol.
looks delicious!! and i have plenty of left over pumpkin cans.
12Looks great but I'd also love the NI
13Odd that it's easier to comment anonymously than to actually log in!
14This looks great, I've been meaning to bake more, and I definitely have a left over can of pumpkin...
Wait. Why did you adapt it so you need twice as much suckonit/sucanut compared to the recipe on cooks.com, but the same amount of everything else? Do you really need twice as much sucanit in a recipe as you would a regular recipe? Hmm, that seems like a pretty poor investment.
15Actually, that does seem odd. Maybe it's a typo and it's supposed to be 1/3 cup sucanat? Because it would be much healthier, I think, to just use the 1/3 cup sugar. Divided by 24, that's a very small amount of cane sugar per treat.
16Er...I was able to make these last weekend, and I'm convinced that the recipe is correct as is [whether you use Sucanat or sugar]. I used the 1/3 cup sugar in the original recipe, and while my family liked them [or they were just being nice], I didn't expect them to be so...bland. I mean, pumpkin's great, and the coconut helps, but with that much flour and spice, 1/3 cup of anything sweet just isn't going to cut it. I'll be remaking them with the 2/3 cup of sugar listed here. And probably adding some raisins!
17Blech, these were terrible!
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