These were the second type of bars that I made for my yoga/Ayurveda workshop! Woo!
I think I prefer these bars over the Winter Sun ones – I love their chewy, moist texture, and the deep flavour of the molasses balances well with the heat of the dried ginger. These are based off of the Pumpkin Gingerbread Snack Bars from Angela Liddon’s Oh She Glows blog (and check out her awesome cookbook here). I didn’t bother adding her cashew butter maple glaze, though I’m sure it would be pretty delicious. I also included the weight of each ingredient, because when I bake I prefer to weigh everything for nerdy precision.
Pumpkin ginger cranberry snack bars
makes 10-12 bars
1 cup / 216 g pumpkin puree
1/3 c / 112 g fancy molasses
1/2 c / 80 g white sugar
2 tbsp / 42 g coconut oil (melted and then left off the heat to cool slightly)
2 tsp / 8 g vanilla
1-1/2 c / 128 gluten-free rolled oats, pulsed in a processor/blender
3/4 c / 90 g gluten-free all-purpose flour (or I used coconut flour)
1 tsp / 6 g cinnamon
1/4 tsp ground ginger
1/4 tsp sea salt
1/3 c / 52 g dried cranberries
Mix together the pumpkin, molasses, sugar, coconut oil and vanilla. Add the remaining ingredients and mix until uniform. Scrape it all into an 8×8″ baking pan that has been lined with parchment paper.
Now the fun part: smoosh the mixture into the pan evenly! After smooshing, bake in a preheated 350 F oven for 20-25 minutes until the top looks dry. Let the bars cool completely before removing them from the pan, otherwise they might crack. It is handy to line the pan so that there is parchment paper hanging over the sides, so when it is time to gorge you can conveniently lift the paper up with the bars on it. A pizza cutter is also handy here for speedy cutting, thereby expediting the gorging process.