Pumpkin Bread Bites

A few weeks ago, I made a batch of pumpkin chocolate chip cookies from a cookbook I have.
I was less than impressed. (I still ate about half of them.. you know.. just to be sure)

So I screwed around with the recipe.. a lot. So much so that you wouldn’t recognize it so I’m going to go ahead and call it my own. It’s what I once heardĀ  Paul McCartney say heĀ  used to do with songwriting.. and if it’s good enough for Sir Paul, it’s good enough for me.

5 from 1 reviews
Pumpkin Bread Bites
Serves: About 3 dozen
 
These Pumpkin Bread Bites are not too sweet and will remind you of pumpkin bread. For when you just want a bite and not a whole slice. They also freeze well, so go ahead and make a batch and pop them in the freezer.
Ingredients
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 4 tsp baking powder
  • 1 Tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ⅛ tsp ground cloves
  • 1 tsp salt
  • 1 tsp vanilla
  • ½ cup butter, room temperature
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • ½ cup chopped walnuts
  • ½ cup dried cranberries
  • ½ cup powdered sugar
  • 1½ Tbsp milk
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a small bowl, whisk together the whole wheat pastry flour, the all purpose flour, baking powder, salt and spices.
  3. Cream together the butter and sugar
  4. Add the eggs one at a time and beat until well incorporated
  5. Stir in the vanilla and pumpkin
  6. Mix in the flour mixture until just combined
  7. Stir in the nuts and cranberries.
  8. Drop by tablespoon full on a parchment lined baking sheet and bake for about 14 minutes.
  9. While the bread bites cool, whisk together the powdered sugar and the milk to form a glaze.
  10. Dip the tops of the bread bites in the glaze and let them air dry

I have no idea what to call these, but they will knock your socks off.

I need a name for these.

Seriously, I don’t know what to call them.

They are no grain, gluten free, paleo friendly (I think?), calorie dense, snack bars with about 4 grams of protein each (if SparkPeople can be believed: I used their calculator).

They are also like crack. Crack snacks? I dunno.

Whatever you want to call them, I had one an hour ago and I’m still jonesing for another.

I came up with these because I was looking to make something like Steve’s Original Paleo Crunch bars… which I ADORE (and which you should totally go buy because Steve has the best damn stuff and it’s for a good cause .. getting inner city kids working out and off the streets, yo) BUT I ran out of them and after putting gas in my car at Four-oh-my-god-the-wallet-is-screaming- dollars a gallon, there wasn’t much left in the kitty for schnacks.

Now, you may think this is odd, but I actually did have all these ingredients in the house. I used my last 1/2 cup of almonds and almost all my honey but damn, it was totally worth it.

These would be perfect, I think after an intense work out. Or maybe mountain climbing or other such vigorous exercise. I know I’ll be packing one (and only one) when we go to NYC on the train next time because the timing of those trips are such that I need a snack or my blood sugar starts to wane and then I’m Miss Crankypants until I can get myself a gyro from a street cart.

I did some research around the internet and found several people had come up with one version or another. Lots of fancy nuts like cashews, macadamia nuts, hazelnuts.. etc etc.

I have walnuts. Cheap. Healthy. Satisfying.

So I used walnuts and they came out awesome. So with a little guidance an proportions from the internet (and freakishly as I’m typing this, I noticed someone pinned a recipe freakishly similar!), I give you..

Grain-NO-la bars! (no.. not that either)

Measure your nuts and toast them slightly in a dry pan on low, just until you can smell them. Dump them out onto a cutting board

Chopped nuts

Give them a rough chop and dump them into a heat safe bowl

Coconut and Pumpkin seeds

Mix in the unsweetened coconut, pumpkin seeds, raisins and cinnamon

Cook the butter and honey until bubbling.

Pour the butter/honey mix over the top of your nut mixture, mix together and dump into an 8×8 pan lined with parchment.

Smush them down pretty well here

Before baking

After baking you need to let these cool until firm. I think next time, I might try less honey because the bottom was pretty gooey. (UPDATE: I cut the honey down to 1/4 cup and they were way better)

Gooooey

I cut these into 12 bars before I did the calorie/protein count etcetera… cut them into 16. Trust me.

Yummy

Ta-dah!

The middle of the batch was still a little soft, but I think it’ll firm up pretty well in the fridge. You are going to want to wrap these individually and store in the fridge so they stay kinda firm.

5 from 1 reviews
Knock Yer Socks Off Grain Free Granola Bars
Prep time: 
Cook time: 
Total time: 
Serves: 16 bars
 
Grain Free, Gluten Free, Refined Sugar Free, Paleo Friendly Granola Bars... yes really.
Ingredients
  • ½ cup almonds
  • 1½ cups walnuts
  • 1 cup unsweetened, shredded coconut
  • 1 cup pumpkin seeds
  • ½ cup golden raisins
  • 2 tablespoons unsalted butter
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat the oven to 300 degrees
  2. Line a glass 8x8 baking dish with parchment paper, with the paper going up the sides
  3. Put the nuts in a dry skillet over low heat and toast them, shaking the pan once in a while so they don't burn (if toasting nuts worries you, skip it)
  4. Roughly chop the nuts and put in a heat safe bowl
  5. Stir in the coconut, seeds, raisins and cinnamon
  6. Melt the butter and honey over heat (I used the same skillet that I toasted the nuts in)
  7. Heat until the mixture bubbles and cook for about 30 seconds
  8. Stir the vanilla into the honey mixture
  9. Pour the honey mixture over the nut mixture and stir to coat
  10. Dump the mix into your baking dish. Lay another sheet of parchment over the top and smash it down tight. Get the mix as flat and compacted as you can. Take the top layer of parchment off
  11. Bake in the over for 30 minutes, turning once ½ way through if your oven has hot spots.
  12. Let cool completely before turning out onto a cutting board.
  13. Cut into 16 portions.
Notes
The original recipe had ½ cup of honey.. this was too much. Using only ¼ cup of honey sticks everything togther and you dont' have to wrap these individually.
Nutrition Information
Serving size: 1 bar