Super Pumpkin Bars(these are Vegan, Gluten Free*, Sugar Free and Healthy so if any of these words frighten you, step away)
1/3 c. maple syrup
1 (15oz) can white cannelini beans, rinsed and drained
3T. ground flax seed
2T. coconut oil or Earth Balance melted
1c. pumpkin puree
1t. ground ginger
1/4 t. ground cloves
1/4 t. allspice
3/4 t. baking powder
1/2 c. oat flour**
1/2 c. shredded coconut
1c. dried cranberries (optional, I didn't use these this time around, but they would be good)
note: if beans contain no salt, you may add 1/4 t. salt to mixture.
Preheat oven to 350º and grease an 8x8 or 9x13 glass baking dish.
Pit the dates and toss them into food processor along with the maple syrup and ground flaxseed and process until dates are broken up and evenly dispersed. Add the beans and oil and pulse. Add the rest of the ingredients except for the cranberries if using. Process until thoroughly mixed. Stir in cranberries if using.
Spread batter into prepared pan and bake for about 30 -40 minutes. Here's were it got a little tricky. The toothpick test really doesn't apply here, because hot beans are going to stick to whatever you poke in there. I ended up baking this batch 35 minutes. The top had formed a bit of a golden crust (think brownie) and it felt firm to the touch.
Let them cool completely then cut into squares, or if you are in a hurry, cut them all crazy while they are still warm and make everyone "guess" at what shape they got.
*gluten free if you are using oats from a gluten free facility yo
** you may just whir old fashioned oats in the food processor until they look like flour
Today's Workout: Yoga Meltdown- I haven't done this DVD for a while and I was happy to find my balance is much better on warrior 3 and the rolling T's felt almost easy. Holding them for 15 seconds? That's nothing after all the 30 second side bridges. That means my core IS getting stronger!!! Thanks Jamoosh!