PUMPKIN AND OAT BREAKFAST BARS (GLUTEN-FREE & VEGAN)
Author: Hana, Nirvana Cakery
2 cups pumpkin puree from 1 large pumpkin
100g pitted medjool dates, about 6 dates
2tbsp coconut oil
2 cups gluten-free oats
1 cup desiccated coconut
1tsp baking powder
pinch of sea salt
3/4 cup walnuts, chopped
1/2 cup pumpkin seeds
Serves: 16 bars
To make the pumpkin puree, peel the pumpkin, remove the seeds and chop into wedges. Place into a pot with water, bring to a boil and simmer for about 20 min until soft. Drain, leave to cool down and blend into a puree. If you prefer you can roast pumpkin instead.
Preheat the oven to 400°F
Line 9" square baking dish with a large piece of baking paper.
Blend 2 cups of pumpkin puree with medjool dates and coconut oil and set aside.
In a large bowl whisk together oats, coconut, baking powder, cinnamon, cardamom, ginger, cloves, and salt.
Add pumpkin mixture and chopped walnuts and mix well together.
Spoon the mixture into prepared dish, sprinkle with pumpkin seeds and bake for about 30-40 min until browned around the edges.
Cut into squares and enjoy!
Store in a fridge.