Food recipes
Pumpkin Oatmeal Raisin Bars with Ginger Icing
Pumpkin Oatmeal Raisin Bars with Ginger Icing Ingredients: oats wheat flour, white, all-purpose, unenriched sugars, brown raisins, seeded seeds, pumpkin and squash seeds, whole, roasted, without salt salt, table leave...
Pumpkin Oatmeal Raisin Bars with Ginger Icing
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
raisins, seeded
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw
sugars, powdered
spices, ginger, ground
water, bottled, generic
Directions:
1.
Preheat oven to 325 degrees F and grease an 8-inch square baking pan.
In a large bowl, combine oats, flour, brown sugar, raisins, pumpkin seeds, salt, baking soda, cinnamon, and nutmeg.
2.
In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated.
Next, add the wet ingredients to the dry ingredients and stir until combined.
3.
Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread.
Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
4.
Remove the soon-to-be bars from the pan and place on a cooling rack.
I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate.
The cake will fall onto the plate.
Then place the cooling rack on top of the cake and flip that over so the soon-to-be bars are on the cooling rack.
Allow to cool completely.
5.
While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl.
Stir well until combined.
Place the icing in a piping bag or a plastic bag with a corner cut off.
Once the the bars have cooled completely, drizzle the icing over.
Sprinkle a few pumpkin seeds over the icing for garnish (optional).
Allow the icing to set for 5 minutes.
6.
Slice the bars into 8 large rectangles or 16 small squares and serve.
Ingredients:
oats
wheat flour, white, all-purpose, unenriched
sugars, brown
raisins, seeded
seeds, pumpkin and squash seeds, whole, roasted, without salt
salt, table
leavening agents, baking soda
spices, cinnamon, ground
spices, nutmeg, ground
pumpkin, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
orange juice, raw
sugars, powdered
spices, ginger, ground
water, bottled, generic
Directions:
1.
Preheat oven to 325 degrees F and grease an 8-inch square baking pan.
In a large bowl, combine oats, flour, brown sugar, raisins, pumpkin seeds, salt, baking soda, cinnamon, and nutmeg.
2.
In a medium bowl, combine the pumpkin puree, coconut oil, and orange juice and stir well until incorporated.
Next, add the wet ingredients to the dry ingredients and stir until combined.
3.
Pour the batter into the prepared pan and smooth with a knife or spoon until evenly spread.
Place in the oven and bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
4.
Remove the soon-to-be bars from the pan and place on a cooling rack.
I like to do this by placing a large plate (face side down) on top of the baking pan and flipping the pan over while holding onto the plate.
The cake will fall onto the plate.
Then place the cooling rack on top of the cake and flip that over so the soon-to-be bars are on the cooling rack.
Allow to cool completely.
5.
While the bars are cooling, create the icing by combining the confectioners sugar, ginger, and water in a bowl.
Stir well until combined.
Place the icing in a piping bag or a plastic bag with a corner cut off.
Once the the bars have cooled completely, drizzle the icing over.
Sprinkle a few pumpkin seeds over the icing for garnish (optional).
Allow the icing to set for 5 minutes.
6.
Slice the bars into 8 large rectangles or 16 small squares and serve.