09.Sep.2008 A Pumpkin Walks Into A Molasses Bar

I’ve been eager to use up my imposing stash of organic blackstrap molasses to enjoy its beautiful health benefits, so I figured it was time to work with the Peanut Butter Oat Bars recipe again in order to make some nutritious breakfast items.

Quick note: although the blackstrap molasses flavor isn’t over-pronounced in these, you can sub light molasses or another liquid sweetener in its place. that also means less health goodness, but it’s a free world.
Same thing goes for Sucanat, light brown sugar will do a fabulous job too.
I can see using oat bran, wheat bran, wheat germ, or other flours instead of spelt, too.
Lastly, if cranberries aren’t your thing or if you’d rather see some nuts in there, you can figure out what to do about it.

Pumpkin Molasses Bars

Non-stick cooking spray
1 cup (244 g) pumpkin purée
1/3 cup (117 g) blackstrap or regular molasses
1/4 cup (48 g) Sucanat
2 tablespoons (30 ml) canola oil
2 teaspoons pure vanilla extract
1 1/2 cups (98 g) quick-cooking oats
1 cup (120 g) light spelt flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon fine sea salt
1/3 cup (41 g) dried cranberries or other dried fruit or nut

Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with non-stick cooking spray.
In a large saucepan, heat pumpkin, molasses, Sucanat, and oil until smooth and combined, for about 2 minutes. Stir in extract.
Fold in oats, flour, cinnamon, ginger, salt, and cranberries.
Press mixture into prepared pan, bake for 25 minutes.
Place the pan on a wire rack to cool. Chill in the fridge while still in pan for an easier time slicing into bars.

Yield: 8 bars

If you want to drizzle the bars with icing:
Sift 1/3 cup (40 g) of powdered sugar in a bowl. Add nondairy milk, about 1/2 teaspoon at a time, stirring vigorously to obtain a smooth mixture. It should be thick enough to stick to the back of a spoon, but thin enough to spread with ease. Drizzle on top of bars.