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taste experience, and all are really easy-to-make.
Leftover Pumpkin Ideas – Low Carb Pumpkin Bars
By Kate Miller
Perhaps you're staring aimlessly at that bowl of leftover pumpkinpuree sitting in
the refrigerator, wondering what can you do with them? Actually, there's plenty you
can do with all those leftover pumpkin – make soup, lasagne, pie, bread, cake, and
cookies – the options are unlimited!
Now, how about pumpkin bars, low carb and low fat? With these naturally sweet pumpkin
bars, you cut the carbs, fix sweet cravings without looking like a pumpkin, and get
two superfoods in one bite, pumpkin and walnuts! Isn't that great?
Low Carb and Low Fat Pumpkin Bars Recipe
¾ cup almond flour
¾ teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
¼ teaspoon ginger
1 teaspoon vanilla extract
1 cup brown sugar substitute
⅔cup pumpkin puree
¼ cup olive oil
½ cup chopped walnuts or pecans
How to make pumpkin bars
Preheat oven to 350°F.
Sift together flour, salt, baking soda, cinnamon, nutmeg ground clove, ginger in
a large bowl. Set aside.
In another bowl, beat together eggs and brown sugar substitute.
Add olive oil and vanilla extract. Mix until combined.
Add the flour mixture together with pumpkin and nuts.
Pour pumpkin mixture in 8 x 12-inch greased baking pan.
Bake pumpkin bars for 30 minutes. Remove pan from oven and allow to cool for 5 to
Remove pumpkin bars from pan and frost if desired.
Cut pumpkin bars into 2 x 4-inch squares to make 12 bars.