Food recipes
Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)
Pumpkin, Almond, Chocolate Granola Bars (Gluten Free) Ingredients: oats spices, cinnamon, ground spices, nutmeg, ground sugars, brown nuts, almonds wheat germ, crude apricots, dried, sulfured, uncooked seeds, sunflowe...
Pumpkin, Almond, Chocolate Granola Bars (Gluten Free)
Ingredients:
oats
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown
nuts, almonds
wheat germ, crude
apricots, dried, sulfured, uncooked
seeds, sunflower seed kernels, dried
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F/180C Butter a 10 by 10 baking pan and line with baking paper.
In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together.
Set aside.
In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.
Pour over oats and stir well, until all of the oats are moist.
Evenly press oat mixture into prepared pan.
Bake for 30-35 minutes or until golden brown.
Cool for 15 minutes.
Remove from the pan by lifting the parchment paper.
Using a sharp knife, cut into bars.
Ingredients:
oats
spices, cinnamon, ground
spices, nutmeg, ground
sugars, brown
nuts, almonds
wheat germ, crude
apricots, dried, sulfured, uncooked
seeds, sunflower seed kernels, dried
pumpkin, raw
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
honey
vanilla extract
spartan, real semi-sweet chocolate baking chips,
Directions:
Preheat oven to 350F/180C Butter a 10 by 10 baking pan and line with baking paper.
In a large bowl, mix oats, spices, dried fruit, almonds, seeds, choc chips, wheatgerm, and salt together.
Set aside.
In a medium bowl, whisk brown sugar, pumpkin, applesauce, honey, and vanilla extract until smooth.
Pour over oats and stir well, until all of the oats are moist.
Evenly press oat mixture into prepared pan.
Bake for 30-35 minutes or until golden brown.
Cool for 15 minutes.
Remove from the pan by lifting the parchment paper.
Using a sharp knife, cut into bars.