filed under: cooking, green family, green holiday ideas for kids, how-to, recipes, vegetarianism
- 3/4 cup all purpose flour
- 1/3 cup whole wheat pastry flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking powder
- 1/2 tsp salt
Preheat the oven to 350F. Note: Makes about 12-16 bars
Combine the dry ingredients into a large bowl and mix well.
- 1/4 cup of oil (I used canola)
- 3/8 cup maple syrup
- 3/4 cup pumpkin
- 1 tsp apple cider vinegar
- 1/2 tsp vanilla
- 1/4 cup water
Mix all the wet ingredients together in a medium size bowl. Fold the wet ingredients into the dry, until they are well combined. Pour into a greased 8 by 8 inch pan and smooth the top evenly. Cook for 40-45 minutes until the edges brown slightly and a toothpick inserted into the bars comes out clean. Allow to cool completely.
I love frosting, but dislike the mass amounts of confectioner’s sugar that are usually used. This recipe uses only 1/3 cup and the frosting gets a healthy boost and firming factor from the coconut oil, which solidifies in the refrigerator.
- 1 container vegan cream cheese (I used Galaxy brand)
- 1/2 tsp vanilla extract
- 1 tbsp maple syrup
- 1-2 tsp cinnamon
- 1/8 cup melted coconut oil
- 1/3 cup confectioner’s sugar
Combine all the ingredients in a bowl and beat for 3-5 minutes, until well-mixed and fluffy. Refrigerate for an hour or two, until firm and easily spreadable.
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