Tuesday, November 8, 2011

Pumpkin Bars with Honey Infused Cream Cheese Icing

No, my obsession with pumpkin is not over yet.  Tonight, I actually was experimenting with pumpkin desserts and both of them turned out so delicious I am going to share them with everyone.  This one is more dense and "brownie-like" with a slightly sweet honey infused cream cheese icing.  I added some walnuts for texture and it reminds me a bit of carrot cake but with pumpkin instead.  Of course, amazingly, these have NO grains OR refined sugars.  Please enjoy guilt free! (Yes, I do realize the frosting has dairy but, hey, no one's perfect!)

I promise you won't miss the grains in this amazing recipe!
Pumpkin Bar Ingredients:
1/2c coconut flour
1 + 1/2c almond flour
1/3c honey
2/3c amber agave nectar
1tsp baking powder
1tsp baking soda
2tsp ground ginger
1tsp cinnamon
1/2tsp sea salt
2 pinches allspice
2 large eggs
1c pumpkin puree
1/4c melted coconut oil
2tsp vanilla extract
1/2c chopped walnuts

Honey Infused Cream Cheese Icing Ingredients:
1 stick butter, room temp (preferably organic)
8oz full fat cream cheese, room temp
1/4c + 1tbs honey
2tsp vanilla extract

1. Preheat your oven to 350F.  Line a 9x13" pan with nonstick foil.  In a large bowl beat honey, agave, baking powder, baking soda, ginger, cinnamon, salt, allspice, eggs, pumpkin puree, coconut oil, and vanilla.  Mix in coconut and almond flours.  Stir in walnuts at the end (batter is thick; almost dough like)
2. Spread across a large prepared pan and bake in the oven for 25 minutes or until a toothpick inserted into the center comes out clean and the top has firmed up.  Let cool completely before frosting.
3. To make the frosting, beat butter and cream cheese until well combined.  Add your honey and vanilla and continue to beat until light and fluffy.  (Tip: Store leftovers in the refrigerator).

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