Sunday, September 22, 2013

Maple Syrup Pumpkin Bars for a Fall #SundaySupper

Happy Autumn! The new season officially begins today at 4:44 P.M EDT, and to me that signals the arrival of not only colourful leaves and cooler weather, but the warmth and coziness of the kitchen heating up again. No longer is it too ridiculously hot and humid out to fire up the oven and stove, or break out the cinnamon, nutmeg, ginger and cloves, and while the cherries and blueberries that filled our bowls in July and August are gone for another year, the apples, figs, pumpkin and squash are starting to arrive.

I was actually surprised that I've made a few pumpkin desserts this year already - not due to their seasonality (since canned pumpkin and apples are essentially seasonless) but because the smell of cooking pumpkin and squash is absolutely stomach-turning to me. I was never a fan of eating pumpkin pie (though I do like pumpkin pancakes and doughnuts), but I've been told I make a mighty fine one. However, once it (or anything with Winter squash) is in the oven, I have to set my kitchen timer, take it with me and retreat to the far side of the house. I'm probably the only one with this weird issue, but there you are!

Anyways, these bars taste fantastic, regardless of their aroma when baking - in fact, I'd venture to say they're better chilled (or frozen, ice-cream sandwich style) and topped with a scoop of frozen yoghurt and maple syrup. Not only are they refined sugar free (thank you, Canadian maple syrup and maple sugar!) but they're also eggless - creating a rich, dense and fudgy cake that makes a great base for toppings (like I mentioned before) or, with a half teaspoon of extra baking powder and 1/4 teaspoon of baking soda added and caked in a 9" springform, turns into a "snacking cake" or coffee cake perfect for any Fall breakfast table.

Maple Pumpkin Bars

This week's #SundaySupper is a testament to the flavours of Fall. From apples and pumpkin to dates, sweet potatoes mushrooms and kale, the cooler weather won't make a dent in your home with all these warming treats to keep you cozy! This event is being hosted by Soni of Soni's Food. Thanks Soni!

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Don’t forget to join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EDT. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here

Maple Syrup Pumpkin Bars
Makes one 9x13" pan, 24 pieces
1 1/2 cups flour
1/2 cup oats
1 tsp baking powder
1 tsp cinnamon
1/4 tsp ginger
pinch salt
1/3 cup butter, softened
1/3 cup maple sugar (or dark brown sugar)
1/2 cup maple syrup (ideally Grade B)
1/2 cup skim milk
1/2 tbsp vanilla
1 1/2 cups pure pumpkin puree (not pie filling)
1 cup raisins
  1. Preheat oven to 350F.
  2. Grease and flour a 9×13” pan.
  3. Whisk together the flour, oats, baking powder, cinnamon, ginger and salt. Set aside.
  4. Cream together the butter and maple sugar.
  5. Beat in syrup, milk, vanilla and pumpkin.
  6. Gently mix in the dry ingredients, followed by the raisins.
  7. Bake for 20 minutes.
Amount Per Serving
Calories: 110.0
Total Fat: 2.7 g
Cholesterol: 6.3 mg
Sodium: 28.3 mg
Total Carbs: 20.6 g
Dietary Fiber: 1.1 g
Protein: 1.9 g