Did you know that all pumpkins are edible? Yes – It’s true! All those pretty pumpkins you styled on your dining table and on your front porch display don’t have to go to waste. Bring them in from outside before the weather starts freezing and then turn them into delicious yummy treats!
I’ve got three little ones around that are constantly asking for treats.. so a simple way to give them yummy baked snacks without the guilt is to make them vegan. I’m a plant-based eater around here so I’m constantly looking for ways to get my kids to eat more plants, less dairy and meats, and of course more fiber! I’m realizing more and more how hard it is to get my kids to eat the recommended daily dose of fiber these days. With a simple swap out of some key ingredients, it’s easier than ever to give my kids a delicious treat with guilt-free ingredients.
To start – preheat your oven to 400 degrees. When preheated, put your whole pumpkin on a cookie sheet and place it in the oven for about an hour. When it’s toasted brown and sunken in turn off your oven and take out your roasted pumpkin. Let it cool and then cut it in half and scoop out the pumpkin seeds. Then, scoop out all of the meat from the inside and put it in a large bowl and set aside.
Preheat your oven to 350 degrees. Mix your flax and water and set aside. Next, you’ll add in the pumpkin, oil, sugar, and flax mixture. Then add in all your dry ingredients and mix until smooth.
Pour your pumpkin batter into your pan and pop it in the oven for 25-30 minutes. Keep in mind the color of your mixture is going to depend on what type of pumpkin you used. Mine was a light green heirloom pumpkin so my mixture is more yellow than bright orange.
While the vegan pumpkin bars are baking, start on your frosting. Always start with your wet ingredients and then slowly add in your dry ingredients. If your frosting mixture is too runny just add in more powdered sugar. Set aside until the pumpkin bars are cool and then frost your delicious pumpkin treat!