Chef Tana’s Pumpkin Bars

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Fall a great time of year for so many reasons; sweaters, changing leaves, and above all, pumpkin is back in season! Sadly, many pumpkin favorites are packed with calories and unwanted fats. Recipe Rehab has a solution once again! Chef Tana’s Pumpkin Bar Recipe is a delicious and healthier pumpkin dessert; an instant favorite for anyone who can’t go without their daily dose of pumpkin, but wants to stay healthy.

Chef Tana’s Pumpkin Bars

Ingredients

2 cup(s) pumpkin puree
4 large egg(s), free-range
1/2 cup(s) raw honey
2 tablespoon sugar substitute, such as xylitol or stevia in the raw
1/2 cup(s) grapeseed oil
1/4 cup(s) light coconut milk
3/4 cup(s) rice flour
3/4 cup(s) all-purpose, gluten-free flour
1/2 cup(s) almond meal
2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon, ground
1/2 teaspoon ginger, ground
1/4 teaspoon cloves, ground
1 cooking spray
8 ounce(s) cheese, neufchâtel, or vegan cream cheese, at room temperature
1/3 cup(s) honey, raw

Preparation

1. Preheat the oven to 350-degrees F.

2. To make the batter: Using a handheld electric mixer at medium speed, beat together the pumpkin, eggs, honey, Xylitol, oil, and coconut milk until light and fluffy. In a separate bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, ginger, and cloves. Slowly add flour mixture to liquid mixture and mix with electric mixer at low speed until thoroughly combined and the batter is smooth.

3. Spray a jellyroll pan with nonstick cooking spray. Spread the batter into the pan. Bake for 25 to 30 minutes. Let cool completely before frosting and cutting into bars.

4. To make the frosting: Using a handheld electric mixer at medium speed, beat together the cream cheese and honey. Mix until smooth and creamy.

*Recipe and image courtesy of EverydayHealth.com/RecipeRehab.*

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