Mama’s Recipe Box is a weekly column in which KidGlue authors give hints on recipes that either your kids will love to eat or kids can help cook. This week, Sarah Matheny makes vegan pumpkin bars.
My mother made the most decadent, luscious pumpkin bars growing up. They were so rich and gooey, thanks in part to the stick of butter and eggs that were added to the batter, and the thick cream cheese icing that was spread on top. My heavens, they were good. So I set out to make a vegan alternative, not only as a friend to the animals, but as a friend to my new pair of Diesel skinny jeans as well. These are perfect for lunch boxes or Halloween parties.
Vegan Pumpkin Bars
- 2 cups all-purpose flour (or a combination of whole wheat pastry flour and all-purpose flour)
- 3/4 cup unrefined sugar, or sweetener of your choice
- 1 T. ground cinnamon
- 2 tsp. baking powder
- 1-1/2 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 c. finely ground flax seed
- 3/4 c. water
- 15 oz. organic canned pumpkin
- 1 cup unsweetened applesauce
Mix flour, sugar, spices, baking power, baking soda and salt together in a large bowl.
Add the water to the ground flax seed to make a thin paste.
Add flax seed paste, pumpkin, and applesauce to dry ingredients and mix until smooth.
Pour batter into an UNGREASED 15×9x1 baking pan and bake at 350 degrees for 25 minutes or until toothpick inserted into center comes out clean.
Cool on wire rack.
“Cream Cheese” Icing
- 1 container Tofutti Better Than Cream Cheese
- 1/2 cup Earth Balance soy margarine
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 1/2 tsp lemon juice
Combine the cream cheese and margarine. Slowly add the powdered sugar, then vanilla and lemon juice. Spread on cooled pumpkin bars and then cut into 12 bars. Sprinkle with chopped pecans, if desired.
