More pumpkin stuff.  I told you guys to prepare yourself for the onslaught of pumpkin things because for the next two weeks I have at least two more pumpkin-y things.  Tis’ the season! 

To be honest, when I experimented with these pumpkin bars I was going for a more chewy Rx bar type of thing.  I didn’t get that at all.  But the recipe I created wasn’t a total failure and with a little adjusting I ended up with a cross between a granola bar and pumpkin bread.  That ain’t bad in my book.

These bars aren’t overly sweet which I kind of like.  If you want to make them sweeter add a few more dates, but see if you can enjoy them without the added dates.  I like spreading almond butter or apple butter on top as a little snack between lunch and dinner.  You can also make a bunch and freeze them and then pull them out when you need a snack or treat. 

I could use some treats after this week.  It was a doozy.  Ever since I almost forgot about my dentist appointment on Monday I feel like I’ve been playing catch up.  I am glad it’s the weekend even though my plans have had to change to accommodate my still under-the-weather cat, Olaf.  He’s better but still not great so while Adam is visiting family in Brazil, IN I’m staying behind to take care of him.  Hopefully with the meds he has and some good snuggles he’ll be back to normal.

And while I’m playing Florence Nightengale to a cat, I’ll be noshing on these pumpkin bars.

Pumpkin Bars 

• 77 g raw almonds (about 1/3 cup)
• 40 g raw cashews (about 1/4 cup)
• 8 Medjool dates, pitted and sliced
• 210 g pumpkin puree (about 1 cup)
• 180 g egg whites (about 3/4 cup) I used these egg whites
• 2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp allspice
• 1/4 tsp salt

1. Preheat the oven to 350
2. Add the almonds and cashews to a food processor and pulse a few times until they’re fairly broken up.  You don’t want to pulverize them.
3. Add the sliced dates, pumpkin puree, egg whites, and spices to a blender or food processor.  Blend until everything is well combined.
4. Add the nuts and pumpkin mixture into a large bowl and stir until combined.  Put a little coconut oil in the bottom of an 8 x 8 baking dish and then line with parchment paper.
5. Pour out the batter and spread it out evenly.  Bake for about 20 minutes checking at 10 minutes to make sure it isn’t burning and rotating if necessary.
6. Remove the bars from the oven and check to see that the middle is set.  If not bake for another 5 to 10 minutes.  If it is, let the bars cool in the dish for 5 minutes then take them out and cool completely on a rack.  Slice into bars and store in the fridge for a week or the freezer for up to a month.