It’s the most wonderful time of the year. Pumpkin everything, sweatshirt and shorts weather (Midwesterners get it), and most importantly, the return of hockey. Getting back to the pumpkin part, no one needs to stand in line for a sugar-laden pumpkin scone and a $5 cup of coffee when you can whip up a batch of these 100% plant-based Pumpkin Spiced Breakfast Bars in no time.
These freezer-friendly bars are easy to make ahead of time and store in single-serve portions for breakfast or a snack on the run. Top a bar with Dairy-Free Pumpkin Pie Ice Cream for dessert!Print
Pumpkin Spiced Breakfast Bars
- 5 large dates, pitted
- 1 flax egg (1 tbsp golden flaxseed meal mixed with 2 1/2 tbsp room temperature water)
- 2/3 cup pumpkin puree (natural, unsweetened)
- 3/4 c Anthony’s Blanched Almond Flour
- 1/2 cup unsalted, unsweetened almond butter
- 1/2 cup unsweetened shredded coconut, divided
- 1/4 cup unsweetened almond milk (plain or vanilla)
- 1/4 cup chopped walnuts
- 2 tbsp Anthony’s Tapioca Flour
- 1 tbsp Anthony’s Coconut Flour
- 2 tbsp Lakanto Golden Sweetener
- 3 tbsp Lakanto Classic Sweetener
- 1 1/2 tsp baking soda
- 1/2 tsp pure vanilla extract (omit if using vanilla almond milk)
- 1/2 tsp ground cinnamon
- 3/4 tsp pumpkin pie spice
- Pinch of salt
- Optional: Pinch of ground cloves, 2 tbsp raw, unsalted pepitas for topping.
- Line a metal 9×9 square pan with parchment paper (bottom and sides so the paper is taller than the pan sides), set oven rack to center position, and preheat oven to 400 degrees F. Note: An 8×8 pan will be too deep, and the center will not bake properly.
- Prepare the flax egg and set aside.
- Soak the dates in hot water for 5-10 minutes, then drain the liquid and add dates to a food processor. Add half the shredded coconut, and all the almond butter, almond milk, vanilla (if using), Lakanto sweeteners, and a pinch of salt to the food processor and pulse until smooth and well combined.
- In a large bowl, thoroughly combine the remaining shredded coconut, tapioca flour, almond flour, coconut flour, baking soda, cinnamon, pumpkin pie spice, and ground cloves (if using). Add smooth wet mixture to the dry ingredients and mix thoroughly with a rubber spatula.
- Add the chopped walnuts and flax egg and fold in until thoroughly combined, then spread evenly into the prepared pan. The batter will be very thick and a bit sticky pat down with a rubber spatula. Top with pepitas (if using), pressing them down into the batter a bit so they will stick.
- Bake for 20-25 minutes, until golden brown and center is set (edges will be firmer). Watch closely after 20 minutes, do not exceed 25.
- Cool in pan for 15 minutes then carefully lift by the parchment paper and transfer to a cooling rack. Once fully cooled, fold the sides of the parchment down and use a large sharp knife to score four evenly spaced lines from side to side. Turn 90 degrees and score four more evenly spaced lines which will create a total of 16 bars. Use a plastic knife for clean, crumble-free cuts along the score lines.
Place bars with parchment between layers in an airtight container and refrigerate up to 5 days.
To freeze, individually wrap bars then stack in a zip top freezer bag with air removed and store up to 3 months. Alternately, cut the bars, leaving them on the parchment and slide into a zip top freezer bag or a gallon-sized reusable (re)zip bag. Remove excess air and freeze up to 3 months.
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