Juicy pumpkin bars recipe | Joya
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Juicy pumpkin bars

Ingredients

  • 1 small Hokkaido pumpkin
  • 120 ml Joya Oats Drink, lukewarm
  • 1 tbsp cider vinegar
  • 110 g margarine
  • 200 g brown sugar
  • 2 eggs
  • 1 tbsp gingerbread spices
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 200 g spelt flour
  • 1 pinch of salt
  • 1 tsp vanilla extract

  1. Preheat the oven to 180 °C. Core the pumpkin and cut it into cubes. Roast in the oven for 20 minutes and allow to cool.
  2. Puree the pumpkin pieces with a stick blender or food processor. Use 220 g of puree for the dough, put the rest aside.
  3. Mix the Oats Drink with the apple cider vinegar and set aside.
  4. Use a food processor or blender to mix the margarine and the sugar. Gradually add eggs, pumpkin puree and spices and mix well.
  5. In an another bowl, combine flour, baking powder, baking soda and salt. Now add the dry ingredients to the pumpkin mixture and stir. Finally, add the Oats Drink and cider vinegar mixture and the vanilla extract, mix together.
  6. Grease a rectangular cake pan or a deep baking sheet (approximately 29 x 19 cm) and sprinkle with flour, tip away the excess flour. Pour the pumpkin bar mixture into the mold and smooth the top. Bake for 45 minutes at 180 °C.  Once cool, cut into rectangular slices.

Ingredients

  • 1 small Hokkaido pumpkin
  • 120 ml Joya Oats Drink, lukewarm
  • 1 tbsp cider vinegar
  • 110 g margarine
  • 200 g brown sugar
  • 2 eggs
  • 1 tbsp gingerbread spices
  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 200 g spelt flour
  • 1 pinch of salt
  • 1 tsp vanilla extract

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