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Gingery pumpkin bars

December 10, 2013 4 Comments

gingery pumpkin bars - to her core
Are you sick of pumpkin recipes yet? I hope not, because here is another! I’ve mentioned before that unlike our North American neighbours (well, neighbours over-the-ocean), Australia hasn’t quite jumped on the all-things-pumpkin bandwagon just yet. So I was pleasantly surprised when I found a pumpkin energy bar in the store the other day. It was soft and slightly chewy with a lovely subtle pumpkin flavour. However, the ingredient list was quite long with lots of added nasties, so I set out to see if I could make a simplified, healthier version at home. pumpk bars - tohercore It took me two a few goes, but I finally got the taste and texture pretty spot-on. If you live in North America, Im sure these are nothing new to you, in fact based on the influx of pumpkin recipes on my blog reader feed over the past month or so, Im guessing they are probably quite common, probably mass produced and now more popular than Mars bars, particularly during the Fall months. I didnt Google to see if they exist – every time I think I have come up with some amazing new recipe idea, a quick internet search reveals many variations of the same kind (damn you Google for stealing my ideas before I even have the chance to think of them!) gingery pumpkin bars - tohercore
gingery pumpkin bars -- to her core These bars only contain a few main ingredients – pumpkin, oats, dates and almonds, as well as the spices that flavour them. Their texture is firm yet soft (I think they work best straight out of the fridge otherwise they start to lose a little of their firmness) and the flavour combination is lovely. Pumpkin and ginger are the star players here, with their flavours marrying together to create a delicious tasting little bar. pumpkin bars - to her core

Gingery pumpkin bars
Notes: Feel free to cut back the ginger to half a teaspoon if you arent a huge fan – you’ll still get a hint of ginger but it wont play as big a part as when you use the whole amount
2 cups almonds
1/2 cup rolled oats
10 medjool dates, pitted
1 cup roast pumpkin
1 tsp grated fresh ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
2-3 heaped tbsp pepitas (pumpkin seeds)

Add almonds and oats to a food processor and pulse a few times. Add all remaining ingredients, except for the pepitas, and process until combined and a ball has formed. The mixture should be quite firm and slightly sticky to the touch at this point.
Pour into a lined baking pan and press down. Sprinkle the pepitas on top and lightly press down.
Set in the freezer for 20 minutes or so, and then store in the fridge.

Filed Under: Recipe, Snacks Tagged With: almonds, dairy free, dates, ginger, nuts, oats, pumpkin, sugar free, vegan

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Comments

  1. Consuelo @ Honey & Figs says

    December 12, 2013 at 7:48 am

    These bars look like the perfect mid-day snack! I love to have healthier snacks and sweets this time of the year to make up for all those cookies I’ll be eating hehe. The flavor combo is great too! ;–)

    Reply
    • tohercore says

      December 12, 2013 at 9:44 am

      Haha, it is definitely a lot harder to eat healthy this time of year. I’m including a few healthier treats like these in my baking to help counteract the not-so-healthy ones – its all about balance, right? :)

      Reply
  2. Bec says

    July 28, 2014 at 8:28 am

    These sound delicious, I’m giving them a go today. Thanks for sharing, I love that there’s a whole cup of roasted pumpkin in this slice, Yummm!

    Reply
    • tohercore says

      July 28, 2014 at 10:02 am

      Thanks Bec – let me know if you end up trying them, I hope you like them :)

      Reply

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