If you like pumpkin pie, make way for these bars! These bars have a spongy, moist texture with a rich fullness to them despite being virtually fat free. If you're not too concerned about a bit of sugar, they're actually quite healthy. Ingredients:
Method:
Preheat oven to 375.
- 4 oz. silken tofu
- 1/2 mashed banana
- 3/4 cup applesauce (sweetened or unsweetened - up to you)
- 1 1/2 cups organic cane sugar (a bit less if sweetened applesauce is used)
- 2 1/4 cups unsweetened canned pumpkin
- 2 - 2.5 cups unbleached flour (depending on how wet mixture is)
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp xanthan gum
- 1/4 cup arrowroot or potato starch
- 1 Tbsp. cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground allspice
- 1/2 tsp. sea salt
- 1.5 tsp vanilla extract
- Optional: maple syrup for topping
Oil a 9"x12" pan (I use Earth Balance), or line pan with parchment paper.
In a food processor, blend together tofu, banana, applesauce, pumpkin and sugar. You may need to stop the processor a couple times to scrape down the sidewalls with a spatula to ensure everything is evenly mixed.
Slowly blend in flour (I do it in 1/2 cup increments), baking powder, soda and spices. Blend until mixture is very smooth.
Pour mixture into pan and spread out evenly with a spatula.
Bake 25 minutes.
Cool for 1 hour on counter, then in refrigerator for several hours to "set" tofu.
Once fully cooled, into squares and drizzle maple syrup overtop for added yumminess.
Recipe adapted from from: vegweb.com
