Ooey Gooey Pumpkin Layer Bars

Ooey Gooey Pumpkin Layer Bars

 Betsy’s ooey and gooey pumpkin layer bars recipe is sure to be a favorite at your Thanksgiving dinner. Not only are they ooey and gooey, they are gluten-free, healthy, and delicious.  Featuring Betsy’s Best Cinnamon Almond Butter, pecans, and pumpkin you’ll be saying “It was #LoveAtFirstTaste!

Layer Bar Ingredients:

Crust:

3 cups raw pecans, divided

5 Tbsp light brown sugar

1 tsp cinnamon

½ tsp Sea salt

1/2 T Betsy’s Best Cinnamon Almond Butter

3 Tbsp coconut oil

Filling:

1 15 oz. can or carton pumpkin puree

1/3 cup sugar

1/4 cup full-fat canned coconut milk, in fridge for at least 2 hrs

2 Tbsp cornstarch

1/4 cup maple syrup

2 Tbsp almond milk

2 tsp vanilla extract

2.5 tsp cinnamon, divided

1/4 tsp ground ginger

Additional Betsy’s Best for topping

Step By Step Ooey Gooey Pumpkin Layer Bar Recipe Directions:

Step 1Preheat oven to 350° F. Place 3 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.  Remove and add Betsy’s Best Gourmet Almond Butter with Cinnamon and coconut oil and stir until mixture is incorporated. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.

Step 2: In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream, almond milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.  Puree until smooth.

Step 3: Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.

Step 4: When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.  Before serving, ice the top with a thin layer of Betsy’s Best Gourmet Almond Butter with Cinnamon.

Step 5: Enjoy your gluten-free ooey gooey pumpkin layer bars!

Recipe Yield: 9 bars

Betsy’s ooey gooey pumpkin layer bars make for a great bring-along to any get together.  Plus, your non gluten-free friends will never know your secret! Happy Halloween and Thanksgiving!

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Homemade Trail Mix | A Fall Harvest Treat

Homemade Trail Mix | A Fall Harvest Treat

As the fall harvest comes to an end celebrate the holidays and stay healthy with this delicious homemade Trail Mix recipe.  Featuring the healthy fats of your favorite nuts, nut butters and fall flavors like pumpkin and cranberry it is sure to please.

Harvest Trail Mix Ingredients:

1 T Betsy’s Best Cinnamon Almond Butter

1/2 c pecans

1/2 c cashews

1/2 c peanuts

1/2 c dried cranberries

1/4 tsp pumpkin pie spice

1/2 c white chocolate chips

 

Step By Step Homemade Trail Mix Recipe Directions:

Step 1In a bowl combine all the nuts and cranberries.

Step 2: In a microwaveable safe bowl melt chocolate at 50% power for 1 min.

Step 3: Stir until chocolate is melted and there are no lumps.

Step 4: Add spice and Betsy’s Best and stir to combine.

Step 5: Pour chocolate over nuts and toss.

Step 6: Place on wax paper and spread out to allow to cool and harden.

Step 7: Place in airtight container or scoop into single-serve snack bags.

Step 8: Enjoy your homemade harvest trail mix

We hope you “Fall” in love with Betsy’s homemade trail mix.  Betsy makes bags of it so her family always has a grab and go healthy snack.  Please tell us how you use homemade trail mix to help stay healthy and fit.

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Cranberry Pumpkin Parfait

Cranberry Pumpkin Parfait

What a fun and creative way to present a holiday treat! These pumpkin parfaits are a perfect portion for a wonderful dessert. The Betsy’s Best is a perfect compliment to the cranberry and pumpkin. This dairy and gluten free dessert will be sure to be the hit at your holiday gathering.

 

Parfait Ingredients:

Ginger Whipped “Cream” Layer

 ½ cup cashews, soaked overnight, rinsed and drained

½ cup water

½ cup coconut oil, melted

2 Tbsp fresh ginger, grated

2 Tbsp honey

Pecan Layer

1 cup pecans

1 tsp cinnamon

Pumpkin Purée Layer

½ medium sugar pumpkin, peeled, seeded and cut into chunks

¼ – ½ cup water

1 tsp cinnamon

2 Tbsp honey

2 T Betsy’s Best Cinnamon Almond Butter

Cranberry Layer

1 cup frozen cranberries, thawed

¼ cup honey

Step By Step Cranberry Pumpkin Parfait Recipe Directions:

Step 1 – The Ginger Layer: Place cashews and water in blender. Blend on high until smooth.  Add melted coconut oil, fresh ginger and honey. Process until thoroughly blended. Chill in refrigerator until set.

Step 2 – The Pecan Layer:  Place pecans and cinnamon in food processor and pulse until chopped.

Step 3 – The Pumpkin Puree Layer:  Place pumpkin, cinnamon, Betsy’s Best and honey in food processor or high-speed blender. Pulse until puréed, adding water as needed.

Step 4 – Cranberry Layer: Place cranberries and honey in food processor and process until a chunky purée is achieved.

Step 5: Once all layers have been prepped, place a pecan layer in the bottom of a parfait glass. Top with pumpkin purée. Top with cranberry layer, then a layer of the ginger whipped “cream”. Repeat topping with more pecans until glass is filled. 

Step 6: Enjoy your Cranberry Pumpkin Parfait!

Recipe Yield: Eight 1-cup servings.

Betsy’s Tip: If you don’t want to use the mini dessert glasses this pumpkin parfait recipe could be doubled and placed in a trifle bowl as a centerpiece to your holiday party.

Betsy knows her cranberry pumpkin parfait recipe will become a part of your healthy Thanksgiving traditions! After all, her dessert is not only healthy, it is also extremely tasty. It’s Thanksgiving and you shouldn’t have to sacrifice flavor as you keep your family healthy.

Did you know Betsy is a registered Dietitian? Read her blogs posts about the health benefits of natural almond butter.

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