Pumpkin Bars with Fresh Milled Flour
Servings: 20
Calories: 400kcal
This is my favorite pumpkin recipe.
Check out www.kowalskimountain.com for more delicious recipes!
Ingredients
- 350 grams soft white wheat milled on fine setting
- 4 eggs
- 2 cups sugar
- 1 cup olive oil
- 2 cups fresh pumpkin puree or 1 15-oz. can of pumpkin.
- 1 teaspoon cloves
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Frosting
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 1 teaspoon vanilla
- 16 ounces powdered sugar sifted. about 4 cups
Instructions
- Mill 350 grams of soft white wheat (or your favorite grain).
- Mix together eggs, sugar, oil and pumpkin.
- Mix the dry ingredients in a separate bowl — flour, cloves, cinnamon, ginger, baking powder, baking soda, and salt.
- Add the dry mixture to the wet ingredients. Mix batter until combined.
- Grease a 12x8x1-inch pan, or make into cupcakes. We prefer cupcakes for easy serving.
- Bake at 350 degrees Fahrenheit for 25 to 30 minutes. Cupcakes take about 20 minutes.
- Allow to cool completely before frosting.
- FROSTING
- In a large bowl, beat cream cheese and butter until smooth with electric mixer.
- Add vanilla, mix well.
- Sift powder sugar (don't skip this step) into the mixture, add gradually until it reaches the consistency that you desire. Adjust powdered sugar as needed.
Nutrition
Serving: 20g | Calories: 400kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 259mg | Potassium: 70mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1259IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
