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October 4, 2008

High Taste Low Fat Pumpkin Bars

It's that time of year again...the time of year when I become obsessed with all things pumpkin. Or at least that's what Andy thinks.

However, I hate pumpkin pie. It's not because of the pumpkin though. It's the texture. Until a couple of years ago, I still thought it was the pumpkin. Once I realized how wonderful pumpkin muffins, scones, pancakes, waffles, and lattes were, there was no looking back.

Now, realize I am a seasonal girl! I don't want pumpkin muffins or lattes in July. I want them from October through December. Well guess what, it's that time of year again.

Canned pumpkin lends itself well to low fat recipes - it moist and flavorful. So, while I plan to share a recipe below that's easy and tasty, I thought I'd share a little information about pumpkins. Or, rather, about Libby's canned pumpkin.

Did you know that this product first appeared on store shelves in 1929? And for those not in the know, canned pumpkin is not that little jack o' lantern you carve at Halloween! You would do better to use squash than those things (the others are watery and stringy). Libby's uses a special variety they call the Dickinson Select. About 5,000 acres of these little jewels are grown each year around Morton, Illinois. And, they can them the same day they're harvested. I like to do things by hand or from scratch, but pumpkin puree is just not worth it.

Ok, let's get to that recipe. I'm calling it High Taste Low Fat Pumpkin Bars. I adapted the recipe from one on a blog I read, called A Veggie Venture. Go check her out! She has a ton of recipes -all with veggies. If you can't find something new to try than you have a problem! Anyways, this recipe is adapted to low fat and no wheat. They are amazing and easy. Even Andy admitted they were good after teasing me about, "Are they pumpkin?"

Note: If you don't need wheat-free just use wheat flour, preferably whole wheat!

High Taste Low Fat Pumpkin Bars
  • 1/4 cup canned sweetened applesauce
  • 1/4 cup packed brown sugar
  • 1/4 cup buckwheat flour
  • 1/4 cup corn flour (not corn meal)
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 egg
  • 1/3 cup canned pumpkin
  • 1 tsp vanilla extract
  • 2 Tbsp Sugar in the Raw Turbinado Sugar from Natural Cane
Whisk brown sugar, applesauce and egg together in large bowl. Add vanilla and pumpkin. Combine well.

In separate bowl, mix flours, baking powder, baking soda, and spices together. Add to liquid ingredients. Combine well. Pour into greased 8x8 or 9x9 pan. Spread evenly. Sprinkle raw sugar on top.

Bake about 15 minutes at 350 degrees. I had to do let mine cook a little longer. Just cook until the center is set up. The raw sugar will stay a little crunchy on top (Duh, that's why it's tasty!).

This makes 9 servings at 1 WW point/serving or 2.5 WW points/serving.

1 comment:

Alanna said...

Hi Sunny,

What a great adaptation of the pumpkin bars - especially love the idea of the raw sugar on top. This is a 'burst of sweetening' technique that I'm just starting to use because it's helpful for people who need low-glycemic foods, including diabetics. Plus - I love the color it adds, in fact, just this morning, sprinkled an apple pie with the raw sugar.

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