One of the best things about Fall, besides the changing of seasons and cooler weather, is that we get to use pumpkin puree for recipes. I used to make pumpkin bars for coworkers at Thanksgiving, the full-sugar non-vegan kind. Well, I decided I wanted some for me and didn’t want all the sugar that goes along with it. Then at the store I saw … a baking pumpkin! I mean, it couldn’t be too hard to bake a pumpkin and use it in a recipe right? Hmm. Well, here is my vegan and gluten-free Pumpkin Raisin Blondies.
Well you know what? Roasting a small pumpkin is no harder than roasting a spaghetti or butternut squash! And way the heck easier to clean it out than a normal carving pumpkin! Just cut it in half then scrape out the innards. Wipe a little butter over the insides of each and sprinkle with a little cinnamon. Lay face down and roast. Way too easy, and not all that expensive compared to the canned! I will definitely be making something with roasted pumpkin again – I even bought another one and have it in the fridge. The leftovers even freeze well!
Start by slicing the pumpkin in half (carefully) and scrape out the insides. Wipe a little butter over the insides and sprinkle with cinnamon. Lay face down on a foil or parchment covered baking sheet and bake for 45 minutes at 375 degrees. Let cool then make the batter and add the scraped out pumpkin. Mix then in the same baking sheet you roasted the pumpkin, spray it with non-stick spray then pour the batter and spread out to the sides. Bake at 350 degrees for 35 minutes. Let cool then cut. Enjoy these simple pumpkin bar!
1 C Bob’s Red Mill Oat Flour
1 C Bob’s Red Mill Gluten-Free All-Purpose Flour
2 Tsp Baking Powder
1/2 Tsp Baking Soda
2 Tsp Cinnamon
1/2 Tsp Ginger
1/4 Tsp Allspice
1/4 Tsp Nutmeg
1/4 Tsp Cloves
2 Vegg, 1/2 C Silk Light Vanilla Almond Milk
1/2 C Silk Light Vanilla Almond Milk
2 Tsp Vanilla Extract
3/4 C NuNaturals Stevia Simple Syrup
1 C Pumpkin Puree
1 C Raisins
1. Roast a fresh pumpkin at 375 degrees for 45 minutes – wash pumpkin then cut in half, scrape out seeds, spread butter over entire inside and sprinkle with cinnamon, lay face down and bake.
2. Let pumpkin cool completely before starting dough process.
3. Mix Vegg in a small cup and set aside.
4. In smaller bowl mix flours, baking soda and powder, and spices.
5. In a larger bowl add Vegg, vanilla, simple syrup, and pumpkin puree and mix.
6. Mix in flour in three separate portions then add the last half-cup of milk and mix.
7. Add raisins and mix in.
8. Spray a baking sheet with non-stick spray then pour in dough and spread out evenly.
9. Bake at 350 degrees for 35 minutes.
10. Let cool then cut. Enjoy!