Vivagave

PUMPKIN BARS

 
For a denser/chewier bar adjust the amount of each flour as long as 4 cups total flour is used. For example, use 1 cup Millet flour, 2 cups Brown rice flour & 1 cup Quinoa flour. For a lighter bar use more Millet Flour than Quinoa flour.
 
Makes approx. 2 dozen depending on size of cut.
 
2 cups Millet flour
1 cup Brown rice flour
1 cup Quinoa flour
3 tsps baking powder
1 tsp guar gum 
2 tsp cinnamon or pumpkin pie spice
1/2 tsp sea salt
 
3/4 cup egg whites
1/4 cup Vanilla Vivagave (If you use the regular Vivagave add 1/2 teaspoon Vanilla extract)
3/4 cup agave nectar or less depending on the flour used. Quinoa is a sweet flour.
2 cups pumpkin puree
3/4 cup Greek Gods Whole Plain Yogurt 
 
3/4 cup raisins
 
Pre-heat oven to 350 degrees
Lightly oil or use cooking spray on a 15x10 x1" baking pan.
 
In a large mixing bowl combine the dry ingredients, except the Vivagave. Set aside.
 
In a standing mixer beat egg whites, Vivagave, agave nectar, yogurt and pumpkin puree together until smooth and light.
Add dry ingredients 1 cup at a time. 
 
Stir in raisins.
 
Spread batter evenly in baking pan.
Bake 30 to 35 minutes. Test for doneness with a toothpick.
 
Cool slightly then spread glaze on top. Recipe for glaze follows.
Cut into bars. 
 
Vanilla Cinnamon Glaze (optional):
 
2 tablespoons water
1 tablespoon Vanilla Vivagave
1/4 cup agave nectar
1/4 teaspoon cinnamon
 
In a small non-stick saucepan combine all ingredients. Over medium to med-hi heat bring to a boil until glaze thickens a little (about 4 minutes).
 
Spread or drizzle over bars before cutting.

http://www.vivagave.com