Saturday, November 17, 2018

Pumpkin Snack Bars (Vegan, Gluten-Free)

These pumpkin snack bars do not contain dairy, gluten or egg.  

Happy Saturday!  Are you ready for Thanksgiving next week?  We are slowly getting ready and are super excited about decorating for Christmas after Thanksgiving.  It's our little family tradition. 

I've been baking a lot with pumpkin recently-  t'is the season!  This week I really enjoyed snacking on these vegan pumpkin bars. They are delicious and healthy!

Here are the details for these pumpkin bars:

1 can garbanzo beans drained
1/2 cup pumpkin puree (Libby's)
1 tsp vanilla
1/4 cup agave syrup
1/4 cup Live Vegan Smart French Vanilla pea protein powder
1/2 cup Bob's Red Mill quinoa flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp flaxseed+2 tbsp water
1 tsp pumpkin spice
1 tsp cinnamon

Preheat the oven to 350F and spray the bottom of an oven dish with oil (mine is rectangular, about 9x11).  Mix the flaxseed with water and set aside for about 10 minutes.  Rinse and drain the garbanzo beans and transfer to a blender.  Add the rest of the wet ingredients.  Puree until the mixture is smooth.  Add the rest of the dry ingredients and mix well.  Transfer to the oven dish and smooth the top with a spatula.  Sprinkle pumpkin seeds on top for garnish.  Bake in the oven for about 30 minutes or until a knife comes out clean.  Allow to cool before cutting.  I got 8 bars.  Store the bars in the fridge in an airtight container.  Enjoy within 4 days. 

Here are the nutrition facts for these pumpkin bars.  They are bursting with flavor from all the spices and loaded with protein.  I like how they are low in sugar!

How delicious do these look?  They are perfect as a snack on the go too.  I've been enjoying them at school this week!  It's so hard to find healthy, gluten-free snacks that I always like to have something at hand. 

I hope you enjoyed this post.  Thank you for reading!


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