31 days of Wholefood breakfasts: Pumpkin Bliss Bars

 

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. Whoopsies!

So, I did what I do anyway: improvised until what was in the mixing bowl looked about right. Then I baked it 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; 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:

Cake

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, plus more for greasing pan

4 eggs

1 T vanilla 

2 t honey 

1/2 c coconut sugar (worth investing in!), rapadura or xylitol

1/2 currants or raisins

Icing

8 oz cream cheese

1/3 c coconut sugar

3 T sour cream, plain yogurt or cream
vanilla

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/raisins and pour into greased 9x9 pan.  Bake about 22 minutes - till firm and slightly springy.

Full of healthy fat, tasty coconut fiber and protein (eggs and Quinoa flakes) these will most definitely be a hit at your breakfast table!

Enjoy!

 

Linking with all the other fabulous 31-dayers here