Countdown To Thanksgiving Recipe!
I have made these bars twice in the last week. The first run I used roasted pumpkin and the second was butternut squash. I think it was hard to tell the difference between the two as far as flavor or texture. Winter squash is on sale everywhere here in Northern California and almost half the price of sugar-pie-pumkins which is what I used when I want to make pumpkin pie.
I created these because I seem to always have leftover squash these days and they are SUPER easy. Much easier than pumpkin pie. The hardest part about making these is that they are not as good straight out of the oven as they are chilled over night. One of the drawbacks of coconut flour is that it absorbs so much moisture. But, once it hits a certain saturation point, it will stop absorbing liquids and stay stuck in the soupy state and not bake dry like typical brownie mixes or cakes do. These bars came out really nicely dense and creamy, almost fudge-like. And not overly sweet. Next time you are baking squash (I am baking squash at least 3 times a week right now) throw an extra on the cookie sheet and whip these up! Great as snacks for kids too!
- 1/2 cup coconut manna or butter
- 1/2 cup coconut oil
- 1/4 heaping cup coconut flour
- 1 1/2 cup cooked winter squash (butternut or pumpkin)
- pinch salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/4 cup plus 2 Tbls maple syrup
- On the stove, gently melt coconut oil and manna until melted.
- In food processor, add squash, spices, coconut flour, salt and maple syrup. Pour melted coconut oil and manna on top and blend for 30 seconds being sure all the big pieces of squash are blended.
- Line a square 8x8 brownie pan with parchment paper. Scoop the bar filling into the pan and use a spatula to smooth it out. Bake for 25 min at 350 degrees. Remove from oven, let cool, cover and put in fridge until completely chilled; about 3 hours.