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| Pumpkin Cranberry Walnut Bars |
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1 1/2 cups whole wheat pastry flour
1 cup rolled oats
1/4 cup soy flour
1 teaspoon. baking soda
1 teaspoon non-aluminum baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon sea salt
1 cup dried cranberries
1/3 cup chopped walnuts
1/2 cup prune puree
1/2 cup canned pumpkin
1 cup Wholesome Sweeteners Organic Sugar
2 Tablespoons brown rice syrup
2 Tablespoon egg replacer powder
1 Tablespoon pure vanilla extract
1/2 cup enriched vanilla soymilk 1% fat |
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Preheat oven to 350°, Spray 9² by 13² baking pan with oil
In a medium bowl combine the pastry flour with the oats, soy flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Stir in the cranberries and walnuts and set aside. In a large bowl, blend the prune puree with the canned pumpkin and ‘cream’ with the organic cane sugar and rice syrup. In a small bowl or liquid measuring cup, whisk the egg replacer powder with the water until foamy. Add to the pumpkin mixture along with the vanilla. Make a well in the center of the dry ingredients and quickly fold in the liquid ingredients, alternately with the soymilk. Pour into a prepared pan, sprinkle with cinnamon and nutmeg. Bake 30 minutes, or until tester comes out clean. |
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Source : Chef Marie Oser's "More Soy Cooking" |
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