There are not a lot of things that define Fall more for me than Pumpkin. And since Fall has most definitely arrived in Germany, I am back at making everything with pumpkin and trying new recipes to share with you all. My latest creation were these Pumpkin bars with cashew maple frosting and walnuts.
I seriously LOVE these bars. The texture is soft and moist and they are packed with an incredible blend of spices. To make them even more awesome, I topped them with a tangy cashew maple frosting and crunchy walnuts. The are just the perfect fall treat!
With homemade pumpkin purée and pumpkin pie spice
I like to make and use my own pumpkin purée, mostly due to non-availability of canned pumpkin purée in German supermarkets, but also because there simply is no need to buy it canned. It’s incredibly easy to make, it tastes better than the canned alternative and it doesn’t produce any waste.
To make it, simply wash, cut and core a pumpkin or squash (I prefer hokkaido pumpkin but I have also made it with butternut squash which tasted delicious as well). Then, add it to a small saucepan with a bit of water. Bring it to a boil, then lower the heat and let it simmer until soft. To make the purée, simply mash it with a fork or use a food processor or blender.
Same goes for the pumpkin pie spice. It’s nearly impossible to get your hands on pre-assembled pumpkin pie spice in Germany, but fortunately it’s quickly mixed up at home. All you need is:
- 2 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cloves
That’s it. Easy, right?
Apart from pumpkin purée and pumpkin pie spice the batter for these bars is pretty standard: 2 flax ‘eggs’, oil, flour, maple syrup, sugar and plant milk. I used regular spelt flour, but if you want to make these bars gluten free, I am convinced they will turn out well with oat flour, too.
The recipe is pretty straight forward. Basically, you just mix up all the ingredients, put it in the oven and wait 30 minutes until it’s done. Honestly, the hardest part is waiting until they’re cooled down so you can add the cashew frosting and enjoy them.
Frosting made with cashews
If you have ever made a raw cake, you might have come across a cashew frosting. It’s made out of soaked cashews (soaking time depends on the power of your blender), full-fat coconut milk, vanilla bean, maple syrup and lemon juice. You just blend up all the ingredients until smooth and pop it in the fridge to chill. Once the bars have cooled down completely (important!), spread over the frosting and top with chopped walnuts for some crunch.
Now, cozy up, have a cup of tea and bite into these bars. You will love them!
If you remake this recipe, I would love to hear how you liked it. So please leave me a comment below or if you upload it to your Instagram, tag me at @aspoonfulofhealthde.
Pumpkin bars with maple cashew frosting and walnuts
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 200 g pumpkin puree
- 2 tablespoons neutral oil
- 3 tablespoons maple syrup
- 1/2 vanilla bean
- 75 ml plant milk
- 200 g spelt flour
- 2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 40 g brown sugar coconut sugar or granulated sugar of choice
- 1 pinch of salt
- 1 cup cashews soaked in hot water for 30 minutes then drained
- 200 ml full-fat coconut milk
- 1/2 vanilla bean
- 1/3 cup maple syrup
- 1 tablespoon lemon juice
- 2 handfuls chopped walnuts
Preheat your oven to 180 degrees Celsius. Line a square brownie baking pan with parchment paper.
First, prepare the flax 'egg' by mixing ground flax seeds with water. Let it sit for at least 5 minutes.
Combine oil, maple syrup, vanilla extract, plant milk and flax 'egg's in a small bowl.
In another bowl, combine flour, baking powder, pumpkin pie spice, sugar and salt. Then add wet ingredients to the dry ones and mix until just combined.
Transfer batter into pan and spread evenly into the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool down in the pan completely.
Meanwhile, prepare the cashew frosting by blending cashews with all the other ingredients in a high speed blender. Refridgerate until bars have cooled down.
Spread cashew frosting onto pumpkin bars. Sprinkle with chopped walnuts. Then cut into 12-16 squares.
Store in the fridge in an air-tight container for up to five days.