Cranberry Recipes Part 2: Flourless Pumpkin Cranberry Bars

After another bit of a hiatus I am back in the kitchen creating some delicious winter and holiday treats.  These flourless pumpkin bars are super easy to make and are perfect for dessert, a snack or even breakfast.  Enjoy and I hope your holiday season is safe, healthy and happy so far!  Stay tuned for cranberry news and facts from the Cranberry Institute coming soon too!  

Ingredients:

½ cup creamy or crunchy almond butter
¾ cup canned or fresh cooked pumpkin
½ cup honey
1 tablespoon brown sugar
1 egg
1 teaspoon vanilla
1 ½ cup oats
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon cinnamon
¼ cup cranberries
cooking spray

Directions:

Preheat oven to 350 degrees. Add the almond butter, pumpkin, honey, brown sugar, egg and vanilla to a medium bowl and mix well (using an electric mixer is recommended.) In a small bowl, combine the oats, baking soda and spices and then add to the pumpkin mixture and mix well. Fold in the cranberries add to a 8x8 inch pan coated with cooking spray. Bake for 30-35 minutes until set and lightly browned on the edges. Cut into squares and serve.


Note: These bars are very moist, almost cake like, and can be a bit crumbly. So you can store them in an airtight container in the fridge to keep longer and pop them in the microwave for 10 seconds or so to warm them up for a nice treat!


Makes 16 bar squares, 16 servings


Serving size: 1 bar Calories 110 Protein 5 g Carb 16 g Fiber 3 g Sugars 12 g Fat 5 g Saturated fat 1.5 g Sodium 10 mg