Classic pumpkin bars get a make-over using whole wheat flour, heart healthy olive oil, and antioxidant rich maple syrup. The result is a low sugar, dairy free treat that’s decadent enough to be considered cake, and healthy enough to pass for breakfast.
2tspcashew milk, almond milk, or other dairy free milk
Position a rack in the center of the oven and heat the oven to 325°F. Line a 9x13 cake pan with parchment paper. Spray with coconut or olive oil spray.
Whisk wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves until evenly combined.
In a separate bowl, whisk the eggs with the pumpkin puree until smooth. Whisk in the maple syrup and olive oil until evenly distributed and smooth.
Pour the wet ingredients into the dry ingredients and mix until just barely combined. Some lumps are okay.
Pour the batter into the prepared cake pan. Use a spatula to spread the batter into an even layer. Sprinkle with the batter with the chopped pecans and coconut sugar, then pick up a drop the cake pan onto the counter a few times to encourage the pecans to slightly sink into the batter.
Bake for 35-40 minutes until a toothpick inserted into the center of the cake comes out clean.
Remove the cake pan from the oven and rest in the pan 5 minutes. Then, pull up the cake by parchment flaps and transfer to a wire rack. Rest at room temperature at least 1 hour.
Whisk together the confectioners sugar, vanilla, and nut milk until smooth. Drizzle over the cooled bars. Slice into squares and serve. This cake keeps covered, at room temperature, for up to 3 days.