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Gluten Free Pumpkin Cheesecake Bars

The flecks of white are the consequence of not using a mixer to beat the cream cheese. I need a mixer!

The flecks of white are the consequence of not using a mixer to beat the cream cheese. I need a mixer!

If you’re anything like me, you skip all of the touching and adorable stories that bloggers list before their recipe. I just prefer to get right down to business. Delicious business.
So here you go!

Gluten Free Pumpkin Cheesecake Bars

Crust
1 1/3 cup walnut meal/crumbs (pulse walnuts in a food processor or blender)
1 Tbsp almond flour
4 Tbsp coconut flour
1/2 cup melted butter
1/4 cup brown sugar
1/2 tsp cinnamon

Mix all ingredients for crust thoroughly and pour into a greased 8×8 baking dish. Smooth and spread evenly. Place in refrigerator while you prepare the filling.

Filling
8 ounces cream cheese, softened
1 cup sugar
1 can pumpkin puree, 15 oz (only ingredient being pumpkin)
1 tsp vanilla
1 1/2 tsp pumpkin pie spice
1/2 cup plain greek yogurt
4 eggs
4 Tbsp coconut flour

Preheat oven to 350 degrees. In a large bowl beat cream cheese until soft and smooth (this is MUCh easier with some sort of mixer, I made mine without one). Beat in the sugar. Mix in pumpkin, vanilla, pumpkin pie spice, and greek yogurt. Mix in eggs one at a time. Lastly, stir in coconut flour.

Remove crust from fridge and pour filling into pan on top of crust. Bake in a 350 degree oven for 55-60 minutes or until a knife inserted in center comes out clean. The center may look slightly jiggly but it will set as it cools.
Allow to cool completely before cutting. Best if allowed to set in fridge for at least a few hours.

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Pumpkin Oatmeal Chocolate Chip Muffins

Do you ever end up with a bunch of remnants in your fridge and pantry after making a recipes that doesn’t quite use up all of an ingredient? That is how this recipe came about. I hade made pumpkin muffins that called for 1 cup of canned pumpkin. A can holds more than 1 cup and yet, less than 2 cups so I have been left with an odd amount of pumpkin puree in my fridge.
I love pumpkin and refuse to just let it languish in there. Surely this mystery amount of pumpkin ould still be enough for SOMETHING.
Since misery loves company I decided to poke around and find other remnants for this recipe to feel even better about it. I found sour cream left over from taco night and mini chocolate chips. Normally there is no such thing as “left over” chocolate but these are Enjoy Life brand (soy free for my 5-year-old) and are really pricey so no one is allowed to just walk around eating them by the handful.

These muffins were a HUGE hit. My 8 and 5 year olds had gotten down 4 each before I threw myself in front of the cooling rack and sent them on their way.

Pumpkin Oatmeal Chocolate Chip Muffins

2/3 cup pumpkin puree/canned pumpkin (NOT pie filling)
2/3 cup brown sugar
1 egg
1/2 cup sour cream
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp nutmeg
3/4 cup milk*
1 cup unbleached all-purpose flour* (I like King Arthur brand)
1 1/2 cup rolled oats
3 tsp baking powder (I prefer aluminum free)
1/2 cup mini chocolate chips

Preheat oven to 375 degrees and grease 12-18 muffin cups. In a large bowl mix pumpkin, brown sugar, egg, sour cream, vanilla, cinnamon, nutmeg and milk. In a separate smaller bowl mix flour, oats, and baking powder. Dump dry ingredients all at once into wet and mix until combined (do not over mix). Fold in chocolate chips. Divide among muffin cups and bake for 20 minutes. Allow to cool in pan for 10 minutes then remove to wire rack to cool completely.
Tip: if you end up with empty muffin cups in your tin, fill them about 1/3-1/2 with water to keep them from getting scorched in the oven.
*If you prefer to use whole wheat flour instead of all-purpose (even if you do 1/2 and 1/2), add another 1/4 cup of milk


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Pumpkin Oat Bars – For Isaac

A few days ago I made a batch of my Breakfast cookies. I posted a link to the recipe on Facebook (as I often do since I love food and love to share about it). My friend Beth commented that her son, Issac, couldn’t have them due to his banana allergy (Isaac has
MANY allergies).
This got my wheels spinning. As the mother of an allergic kid I know how much they just want to do the same things as everyone else. Just want to feel….normal. I wanted to create a cookie bar that was still healthy and that sweet little Isaac could eat. So Isaac, these are for you, and for your mom, Beth, who gives up her love of all things peanut butter, just for you. Or at least waits until you aren’t around. 😉

Pumpkin Oat Bars
1/2 cup real maple syrup
1/4 cup dark brown sugar
4 cups rolled oats
1 cup raisins
1 cup craisins
1 tsp cinnamon
1 tsp nutmeg
1 can pumpkin puree (NOT pie filling)
1 cup applesauce

Preheat oven to 350.
In a medium saucepan heat maple syrup and brown sugar over medium heat, stirring frequently, until thick and bubbly. As it gets toward the end you will need to scrape around the sides of the pot to keep it from crystallizing.

As the syrup and sugar are heating, in a large bowl mix oats, raisins, craisins, cinnamon and nutmeg.
When the syrup and sugar are thickened and bubbly, remove from heat and stir in the pumpkin until well blended. Add the pumpkin mixture to the oats along with the applesauce. Mix until it is all blended.
Spread into a greased 9 x 13 pan. Bake at 350 for 25 minutes.