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Pumpkin Bars
From Spa City Local Farm Market Co-op
<p>Are you craving a sweet and savory, crunchy, chewy, Autumn treat to take with you on a hiking trek, in a lunchbox, or on a road trip? Make these. They’ll satisfy your hunger better than one of those store-bought cardboard bars!</p>Source: Chef Frank Giglio (Entered by Jamie Koonce)
Serves: 12 servings, more or less depending on how you slice the bars when they're done
Vegan!
Ingredients
1 1/2 cup
pumpkin seeds
2 cup
pumpkin, cut into cubes (or pureed)
1/2 cup
sunflower seeds
1 cup
dried apricots, quartered
1/2 cup
shredded coconut
1.5 TBSP
pumpkin pie spice
Step by Step Instructions
- Grind Pumpkin seeds in food processor into fine pieces. Remove and place in a large mixing bowl.
- Grind squash or pumpkin in food processor into fine pieces.
- Add remaining ingredients to food processor and grind until a ball starts to form.
- Add mixture to mixing bowl and combine all the ingredients together.
- On a baking tray lined with parchment, spread mixture into pan to desired thickness.
- Place in fridge and allow to cool.