This morning I have decided to brake our Saturday’s breakfast Crepes routine (russian – blinchiki), and make a Pumpkin Bars instead without any flour!!!
Trying a new recipe for breakfast always a chance of the kid’s approval or a complete disapproval, which leaves me rush / stress thinking what should I prepare fast for the replacement.
Was it Good?
The kids liked the pumpkin bars – not so much the whipped cream, which I came up with, based on what I had in the fridge. Using semi-sweet chocolate or a tsp. of honey would probably change their mind. As for me, it was very delicious and sweet in moderation breakfast! I was very happy with the result!
Pumpkin Pie Spice Bars with Chocolate Whipped Cream
Pumpkin Bars >>>
1/2 cup pumpkin puree
1/2 cup almond butter or peanut butter
1/4 cup maple syrup or honey
2 tsp. pumpkin spice
1 tsp. vanilla extract
1/4 tsp. sea salt
1/2 tsp baking soda
Chocolate Whipped Cream >>>
1 cup Goat Yogurt (Liberte)
1/3 cup dark or semi-sweet chocolate chips
1 tsp. coconut oil
- Preheat the oven to 350F, prepare the 8×8 baking pan. Grease it or spread the parchment paper with the end hanging out of the edges, for easy grabbing. Mix all the ingredients in your blender until smooth. Pour into the baking pan and bake for about 20 minutes (or 18 o 25 minutes). Check the center with the toothpick or until firm. Remove from the oven and chill.
- In a small pan, on the medium heat, heat the chocolate chips with the coconut oil, mixing it until it’s all melted. Pour into the the bowl with the yogurt and mix until fluffy.
Sample both the Pumpkin Bars and the Whipped Cream on your pretty plate and enjoy this as a desert, or a special breakfast!