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Pumpkin Bars
Crust
- 1 ¼ cups quick-cooking oats, uncooked
- 1 ¼ cups spelt flour or whole wheat pastry flour
- ¾ cups XyloSweet
- ¾ tsp maple flavouring
- ½ cup finely chopped pecans
- ½ tsp salt
- ½ tsp baking soda
- 6 TBS unsalted butter, softened
- 1 ½ TBS unsweetened applesauce
Filling
- 2 cups canned pumpkin
- 1 egg
- ½ cup plus 2 TBS XyloSweet
- 1 ½ tsp cinnamon
- ¼ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1/8 tsp cloves
- 2/3 cup evaporated milk
To prepare crust: Combine oats flour, XyloSweet, maple flavouring, pecans, salt and baking soda; mix well. Cut in butter and stir in applesauce; mixture should be crumbly. Divide crust mixture onto bottom of lightly butter 9"x13" baking pan. Bake at 375 F (190 C) for 10 minutes.
To prepare filling: Place all filling ingredients except milk in large bowl and mix well; stir in milk
To prepare bars: Spread filling over the crust and then sprinkle remaining crumb mixture over filling. Bake at 375 F (190 C) for 18-20 minutes or until light golden brown. Yield: 32 bars.
Per bar:
Calories: 88, Carbs: 14.6; Fibre: 1.5 g, Fat: 3.9g, Sodium: 101.7 mg, Net Carbs: 5.9g
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