Date: Mon, 11 Aug 1997 10:43:20 -0400
From: Jan Gordon (jrg14@cornell.edu)
adapted from _Sweet & Natural_ by Janet Warrington
Pumpkin Bars
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 cupsoy or rice milk
1/3 cup pitted dates
1 cup cooked, mashed pumpkin, canned or fresh
1 cup unsweetened applesauce
1 egg equilivent EnerG egg replacer
1 cup raisins,
Prepare 9/13" pan with thin coating of oil or spray
Preheat oven 350F
Mix all dry ingredients in large bowl. set aside
into blender, put applesauce, milk, dates, pumpkin and egg replacer,
blend tilsmooth
Mix into dry ingredients - put into baking pan, bake at 350F for 30 - 40
minutes or until toothpick comes out clean.
Cool to room temp, then refrigerate. Serve cold
kwvegan vegan