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My review
Gluten-Free Pumpkin Date Bars
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Aubrey Velin
"These delicious pumpkin date bars are gluten free! They are a good source of protein and a great snack for work, school, and more!"
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Ingredients
55 m servings 242Original recipe yields 16 servings (16 bars)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Line a large cookie sheet with parchment paper.
- Gently mix oats, dates, hazelnuts, almonds, raisins, cranberries, pretzels, and chia seeds in a large bowl.
- Mix water and flax seeds together in a small bowl. Let stand until thickened, about 5 minutes.
- Mix pumpkin puree, bananas, and honey together in a medium bowl. Gently mix into the oat mixture until soft and evenly combined. Spread onto the cookie sheet in an even 1/2-inch layer.
- Bake in the preheated oven until browned but still slightly gooey, 25 to 33 minutes. Let cool before cutting into bars.
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Reviews
Read all reviews 2Most helpful
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Newest
10/27/2019
Enjoyed these a lot. Used a 10x16 pan. Didn't have cranberries so used one cup of currants. Cooked for 33 minutes. Liked the pumpkin but will try it with buttercup squash next time as it is a li...
10/13/2018
Great flavor and texture, especially for being gluten-free!