Sunday, October 9, 2011

Pumpkin {breakfast} bliss bars and smoothie

With all the fresh air blowing in from the open windows around here, I decided to do some baking this weekend.  I wanted to make pumpkin breakfast cookies, and had my recipe all ready - but I'd copied it in a hurry and left out some ingredients and steps. Whoops!

So, I did what I always do anyway: improvised until what was in the mixing bowl looked about right. Then I baked and put some *pretty* healthy frosting on it.  Oh my tasty goodness. Pumpkin breakfast bars were born.  I took the prototype to a potluck at church today; judging from all full-mouth-thumbs-up-head-nodding this recipe is a welcome addition to any meal.  I'd make it the night before for breakfast, and maybe sleep a bit later.  Told you it was bliss...

Pumpkin Breakfast Bliss Bars
:makes 9x9 pan:
1 c unsweetened coconut, pulverized in vitamix or food processor
1/3 c Quinoa flakes - found them at kroger
1/2 t baking soda
1/4 t sea salt
1T pumpkin pie spice
1 t cinnamon
1/2 t nutmeg
1/3 c canned pumpkin
1/4 c coconut oil
4 eggs
1 T vanilla 
2 t honey 
1/2 c coconut sugar (worth investing in!)
1/2 currants

8 oz cream cheese
1/3 c coconut sugar
3 T sour cream, plain yogurt or cream.

Preheat oven to 350.  Blend together the coconut and next 6 ingredients - set aside.
Mix together eggs, pumpkin, coconut oil, vanilla, honey and coconut sugar until well combined and frothy.  Add dry ingredients in 2 batches, beating well between and after.   Mixture should be runny but thick.  Stir in currants and pour into greased 9x9 pan.  Bake about 22 minutes - till firm and slightly springy.

Allow to cool completely then cover in thick yummy cream cheese icing by beating cream cheese, coconut sugar and sour cream together.   If all the adults pining for more of this were any indication, your breakfast table will never know what hit it. 

Since I'd only used 1/3 cup for the bars,  I had left over pumpkin to use.  My guinea pigs (the baintrain) were happy to oblige taste-testing...I think it still needs some tweaking, so consider this recipe a jumping off point.
Pumpkin Smoothie
Makes 4 generous portions

2 cups plain yogurt
1 1/2 frozen bananas
6 drops stevia: regular or vanilla
1/2 c pumpkin 
1 1/2 t Pumpkin pie spice, or to taste
dash of cinnamon and nutmeg on top
1-2 T coconut oil

Throw it all in a blender and let it go till all the frozen banana is fully incorporated. Pour it up and enjoy...


linked to
Designs by Gollum,
Rachel, Jen,


Pattie T. said...

This smoothie recipe came just in time. I sent my husband out for a small can of pumpkin and he came home with two big cans. I can't wait to try this!

The Humbled Homemaker said...

Both of these recipes look absolutely delicious!! I can't wait to try the smoothie! Thanks for linking up to 5-Flu-Fighting Foods. I hope you'll come back next week and link up a breakfast recipe!

The Humbled Homemaker said...

Our breakfast linky is now live:

Hope you'll share another great recipe!


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