Chelsea Bates enjoys creating new recipes at home for her family and has brought us vegan pumpkin bars today. For more recipes from Chelsea, visit her website at http://beingmamablog.blogspot.com/ or Instagram: @beingmamablog.
Vegan Pumpkin Bars:
6 vegan eggs (1 T. flaxseed meal to 3 T. warm water per egg)
1 1/2 C. Oil
3 C. Brown Sugar
1 T. Molasses
2 t. Vanilla
30 oz. Pumpkin Puree
3 1/4 C. Flour
2 t. Baking Soda
1 T. Cinnamon
1 1/2 t. salt
(Optional: coconut whipped cream, chocolate chips, powdered sugar.)
Preheat oven to 350 degrees
Mix flaxseed meal with warm water and let sit 5 minutes. Add oil, sugar, molasses, and vanilla. Mix on medium until smooth.
Spoon in pumpkin puree, and continue to mix until smooth. Slowly add in flour, baking soda, cinnamon and salt while mixing.
Pour batter into lightly greased pan (top with chocolate chips if desired, I usually do half the pan with chips) and bake 45-50 minutes. Be sure not to over cook! Let cool 10 minutes before topping with sugar or coconut cream.