I love to bake. 

It’s up there on my therapeutic activities list. I just have to line up someone to bake for or else it’s a huge disappointment after I’ve pulled my confections out of the oven. There’s no bigger smile you will get than the one you see when you offer someone a home baked slice of anything sweet. Ok, maybe when you tell them it’s also healthy and they can’t believe it, that’s another one of my favorite moments. 

I almost never write my recipes down and every time I start up I try a different twist on whatever I’m making. I can’t stand repeats. 

This time I had made pumpkin hummus so I had leftover pumpkin puree hanging around so I thought why not try these cool pumpkin cheesecake bars with chopped pecans.

They were fantastic and stay perfect in the fridge for up to 5 days…but I promise they won’t last that long!

INGREDIENTS:

Filling
1 cup pumpkin puree
1/3 cup soft goat cheese
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons molasses
1 tablespoon agave
1 large egg

Cookie
¼ cup brown rice flour
¼ cup amaranth flour
¼ cup tapioca flour + extra for rolling
¼ cup quinoa flour
¼ cup quinoa flakes
¼ cup almond flour
½ teaspoon sea salt
3 tablespoons ghee (or unsalted butter, softened)
1 tablespoon honey
4 tablespoons cold water
¼ cup chopped pecans

METHOD:
Pre-heat the oven to 375 degrees. Grease a tart pan (or small baking dish), set aside.

In a bowl, mix filling ingredients together with a whisk until well combined.

In a separate bowl, combine dry cookie ingredients: brown rice flour through sea salt (you can sub a gluten-free baking mix if you don’t want to combine your flours, but this is a much healthier version and tastier so I recommend you do it yourself). Cut in ghee or butter and honey until the dough has a lumpy grainy texture. Add water one tablespoon at a time until dough comes together and is sticky but not wet.

Gather up the dough with your hands and loosely form into a ball. 

Push the dough gently out with your hands into an even layer across the bottom of your tart pan or baking dish. The dough should be about ¼” thick. 

Sprinkle chopped pecans on top of the dough in a thin layer.

Finally, pour your pumpkin cheesecake mixture on top and very gently spread out to the edges of your pan. The mixture should cover the pecans by about ¼” but it’s ok if yours comes out a little different.

Pop in the oven and bake for about 30 minutes or until the pumpkin mixture has set. You can test this by pulling the dish out of the oven and giving it a gentle wiggle. If the pumpkin ripples like it is still liquid, it’s not done yet. If it doesn’t, you’re in business!

Let cool fully, slice and enjoy! I cut them into little bite-sized pieces but you can wedge them as well if you like.

 

*gluten-free, soy-free, vegetarian

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