I’m going to pick the biggest one I can find, just to prove a point. Who needs photography space anyway? I’d rather be a Griswold. I guess we better make this tree thing happen before the snow arrives tomorrow. Speaking of running 2 months behind, I have a pumpkin recipe for you today! Is it too late? I’ll try to take a couple pictures of the tree (that is, before Sketchie knocks down all the bulbs and covers the branches with tiny wisps of tinsel-like fur). Probably, but I never really had a solid run with pumpkin this year.
Even if many of you are sick of pumpkin by now, you might be happy to know that the pumpkin flavour is barely detectable in these bars, despite having a whole cup of pumpkin puree in the recipe. Who can argue with vegetables over the holidays? Yes, that’s a whole cup of vegetables in a holiday snack bar recipe. In addition to the hefty amount of pumpkin these bars pack in, there’s also a good amount of iron and other minerals. Over 5 tablespoons of iron-packed blackstrap molasses make these bars ultra-dense and gingerbread-like while providing a healthy dose of iron, calcium, magnesium, potassium, and more. The bars aren’t super sweet, which is why I decided they were better described as a “snack bar” rather than a dessert bar. They are also nice with a cup of tea at night while snuggling on the couch in total hibernation mode. I added a creamy cashew butter maple cinnamon glaze on top in lieu of an icing sugar glaze. You can also try spreading them with pumpkin butter to enhance the flavours, or they are great plain too. I also recommend throwing a couple bars in your purse (skip the sticky glaze though) as an emergency-holiday-shopping-snack. I don’t know about you, but I think going to the mall in December without a snack in my purse is dangerous. Holiday shopping is cardio and cardio needs fuel! Thanks to the bars being so sturdy, they hold together wonderfully so you don’t have to worry about them breaking apart or getting crushed in your purse. In a medium pot over medium heat, stir together the pumpkin, molasses, sugar, and oil.Line an 8-inch square pan with 2 pieces of parchment paper, one going each way. In a blender or food processor, add the rolled oats.Remove from heat and stir in the vanilla. Scoop the wet ingredients over the dry and stir well until combined.In a large bowl, stir together the dry ingredients (oats, flour, cinnamon, ginger, salt, and cranberries).You don't want to pulverize it into a flour - the goal here is to keep a coarse texture, with some large pieces of oats and some smaller ones.īlend on the lowest speed (or pulse, if using a processor) until roughly chopped. Scoop the dough into the prepared square pan.The mixture will be very sticky and heavy. Since the dough is so sticky and dense, it's challenging to spread out smoothly.
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