We are in December now and I can’t help but think, where has the year gone? There was so much I wanted to accomplish for the year, some of which has yet to be finished. I have found peace in trying not to worry about it all and letting some of the list go. There’s no need to stress about what is left to finish; rather I am being intentional in what I do do, and intentional in the accomplishing some of what’s left.
If I don’t check off all that’s on the list for 2016, so be it. There’s always 2017, and I have come to grips with some of it being unnecessary. Life goes one, children continue to grow and change, and I don’t want to miss my precious moments with them. Doing life with them is more important than my to-do list and even sometimes my goals.
At this stage in my life, I have learned to take life stride by stride. To change goals or at least make them a little more realistic and to not stress if a goal isn’t done within the confines of my time table. The to-do list will always be there!! Believe me. Sometimes you have to stop and bake those cookies, sip the tea and enjoy dessert.
So I took the time to experiment in the kitchen and have some treats to share with R. I brought some dessert for our mom’s group at church and had more than enough for leftovers. I was thankful they were a hit and the recipe turned out the first go around.
I did have some practice, as I attempted a vegan version of pumpkin bars a few years ago. They didn’t turn out the way I had hoped. I wanted a moist, cake like bar with a good “cream cheese” frosting. With a few tweaks from an old recipe I created, and inspiration from the world wide web, this recipe was born.
I wasn’t disappointed with the outcome, and either were the recipients. No one could tell they were vegan and there was less sugar than what is typically used. They are definitely a treat. There’s really nothing healthy about these, besides the pumpkin used!! It has some great beta-carotene and antioxidants.
This time a year it’s nice to share a treat with the littles, hubby and ladies and my sister had been begging me to make pumpkin bars and “good ones.” It wasn’t an item on my things to accomplish for 2016, but it was done none the less, because it was necessary. And I’d rather make my own treats. So much more satisfying for me that way.
- 2 c pureed pumpkin or 1 15 oz can pureed pumpkin
- 4 Tbs ground flaxseed + 12 Tbs water (flax eggs)
- 1 c oil (I use grapeseed, but you can use canola)
- 1½ c raw organic sugar
- 2 c whole wheat all purpose flour or unbleached all purpose flour
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Frosting
- ½ 8 oz container of cream cheese (vegan), so 4 ounces
- ¼ c vegan butter
- ½ tsp vanilla extract
- 1½ c powdered sugar
- Prehat oven to 350 degrees and grease a 9x13 inch pan.
- In large mixing bowl combine the pumpkin puree, flax eggs, sugar, and oil. Mix until well combined and creamed.
- Add all the dry ingredients to the bowl. Mix until well combined.
- Pour mixture into the prepared baking dish and bake for 25-30 minutes.
- Let cool completely before frosting.
- Enjoy!!
Vegan Pumpkin Bars - Bring these to your next holiday party #holidaydessert Share on X
Have a wonderful hump day!! Don’t forget to enjoy some holiday festivities and time for yourself this Christmas season.
Until Next Time Be Whole and Be Fit