{october 1}
csa share :: week 17

*almost* healthy pumpkin bars......

*almost* healthy pumpkin bars......


*almost* healthy pumpkin bars......


*almost* healthy pumpkin bars.....


*almost* healthy pumpkin bars.....


I feel the baking bug creeping in. When the weather cools, I want fresh baked goodness and bowls of soup. I could really eat soup, salad, and a baked goodie everyday and never grow tired of it.

These pumpkin bars are a little less sweet and a little lighter than their common counterparts. They've got whole grains and lots of spice. I think they're totally acceptable for a weekend breakfast. They do have vegetables in them after all. And eggs. That makes them pretty good for you, right? Either way, my people gobbled these up and they want more.

We hope you love them too.


*Almost* Healthy Pumpkin (or other squash) Bars

3/4 cup spelt flour

3/4 cup almond flour

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp cloves

1.5 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 can pumpkin (or squash)

3/4 cup brown sugar

1/3 cup melted coconut oil

1/3 cup milk (or non milk)

3 eggs

1 tsp vanilla extract

*Preheat oven to 350. Grease an 8x13 pan with a bit of coconut oil. Mix flours, spices, baking powder, baking soda & salt into a bowl. Set aside. Mix pumpkin/squash puree, brown sugar, milk, eggs, melted coconut oil, & vanilla in another bowl. I find it is easiest to mix the coconut oil in before the eggs, and I use a whisk to do it. This prevents the coconut oil from getting clumpy on you. Mix your wet & dry ingredients together, spread into your pan and bake 20-25 minutes until the edges begin to brown and the center is set. 



PS~ Our friend Avery's surgery went fantastic! He's making an amazingly quick recovery & we can't wait to see him in a few days :) Thank you so much for all the thoughts, prayers, and kind words. xo~