As you know I attended the Food Bloggers of LA Cookie and Cookbook Swap this past Saturday – so much fun! I am already looking forward to next month’s event with great anticipation.
My contributions for the cookie swap were ginger molasses cookies which you can find here: Soft Ginger Cookies and gluten-free pumpkin oat bars. Obviously I had a can of pumpkin on hand that needed to be used up and I always have rolled oats, so I thought I would make these easy and delicious pumpkin bars. With all of the chocolate and butter to be anticipated I wanted to bring something on the lighter side. These bars take no time at all and only dirty up one bowl! Double win.
Molasses brings that warm, holiday flavor to baked goods this time of year that we often associate with gingerbread. Did you know that unsulphured black strap molasses has many health benefits? Its mineral content and antioxidants pack a punch in your baked goods.
- 14% RDI of copper – copper is a trace mineral which helps rebuild the skin structure that supports healthy hair
- High in iron – iron is needed for our bodies to carry oxygen to our blood cells. Women tend to be more anemic than men.
- High in calcium and magnesium – these minerals aid in the growth of bone development
- Additional minerals: 18% RDI of manganese (helps produce energy from proteins and carbohydrates), 9.7% RDI of potassium (plays a role in nerve transmission and muscle contraction), 5% RDI of vitamin B6 (aids in brain and skin development), 3.4% RDI of selenium (important antioxidant)
Gluten-Free Pumpkin Oat Bars
- 2 1/2 cups old-fashioned rolled oats
- 1/4 cup almond meal
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup canned pure pumpkin
- 1/2 cup unsweetened almond milk
- 1 large egg
- 1/4 cup molasses
Preheat oven to 350 degrees. Coat an 8×8 baking pan with cooking spray and set aside.
Combine oats, almond meal, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. Add vanilla, pumpkin, milk, egg, and molasses. Stir together until well combined, being careful not to over mix.
Pour the mixture spreading an even layer into the pan. Bake for 20-25 minutes. Allow to cool and then cut into bars. Will usually make 16 square pieces.
FBLA 2013 Cookie Exchange Recipes
- Chai Tea Cookies — Cathy Arkle of She Paused 4 Thought (She also got tired of rolling the dough and refashioned the rest into Baby Hedgehog cookies.)
- Butter Pecan Fudge — Dorothy Reinhold (me!) from Shockingly Delicious.
- Antioxidant Chocolate Bark — Erika Kerekes (our hostess) of In Erika’s Kitchen.
- Sweet Potato Marshmallow Bars with White Chocolate Chips — Jennifer Richmond of Kitchy Cooking.
- Chocolate Chip and Apricot Walnut Rugelach and Vegan Chocolate Mini Cupcakes (“Naughty & Nice Cookies”) — Dana of Foodie Goes Healthy
- Vintage Sponge Drops with Double Fudge Filling — Leslie Macchiarella of Bake This Cake.
- Sicilian Christmas cookies — Judy Lyness of Two Broads Abroad.
- Cranberry Orange Walnut Sugar Cookies — Patricia Rose of Fresh Food in a Flash.
- Brown Butter Praline Chocolate Chip Cookies — Valentina Wein of Cooking On The Weekends.
- Mini Chocolate Nut Sandwich Cookies — Kelly Page of Tasting Page.
- Rosemary Raisin Cocktail Shortbread — Sharon Graves of Cheesy Pennies.
- Saketini Christmas Balls, Chocolate Macarons with Japanese Wine Cream Centers, and Matcha Green Tea Cookies with Chocolate Centers & Espresso Cookies with Caramel Fillings — Kim Watkinson of Ninja Baking.
- Blueberry Coconut Mini Cupcakes, Rainbow Chocolate Bark, and Vegan Gingersnaps — Judy Weintraub of Bumbleberry Breeze.
- Chocolate-Dipped Apricots with Pistachios — Adair Seldon of Lentil Breakdown.
- Spumoni Shortbread — Nancy Rose Eisman of Adventures with Nancy Rose.
- Crispy Oatmeal Chocolate Chip Cookies and Cardamom Gingersnap Cookies — Alison Ashton of Nourish Network .
- Gluten-Free Pumpkin Oat Bars — Alanna Waldron of Eats Real Food.
- Red Velvet Gooey Butter Cookies — Tanaya Ghosh of Tanaya’s Table. (Tanaya’s Table, the blog, will launch in 2014.)
- Black and White Cookies — Tina Kil. (Her blog isn’t up yet, but watch for her contributions in the future!)