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Preheat oven to 350°F.
In bowl beat eggs with Brown Sugar Twin. Add vanilla extract and canned pumpkin, mixing well after each.
Set aside. In a separate bowl, mix almond flour, baking powder, oat flour, salt, Splenda, and spices till well
mixed. Pour egg/pumpkin mixture into dry ingredients and be careful to mix extremely well. Pockets of unmixed
batter will result in dry, lumpy bubbles in the finished bars. Add chopped nuts and mix again to distribute well.
Pour into baking dish that's been greased with butter or PAM. For thin bars, use a 12"x8" pan; for thicker bars,
an 8"x8" does nicely. Pyrex dishes bake these bars more effectively than metal baking pans, so if you use metal,
watch your bars more closely.
Bake at 350°F for 25-30 minutes for rectangular
pan, and 30-40 minutes for square pan. Cool in pan for 5-10
minutes before removing, then cut in squares and enjoy! These bars can be frosted when cool as well. Here's a
frosting recipe that works really well with these bars:
Cream Cheese Frosting Ingredients:
1 8-oz package cream cheese at
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
3 pkts Splenda®
1 teaspoon Brown Sugar Twin®
sprinkle of cinnamon
Mix all ingredients well. For a more creamy
(and prettier) frosting, mix with electric mixer till whipped. A drop
of yellow food color is nice, but optional. Spread on pumpkin bars.
Makes 12 squares. 3 carbs per square (including