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I posted this last year under a Thanksgiving thread. I LOVE the recipe, and it got some great reviews from other forum members. Enjoy!
1 cup almond flour
1 tsp cinnamon
1/2 tsp ground cloves (or 2 tsp Allspice instead of cinn or cloves)
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
24pks splenda (OR 1/2 cup davinci SF syrup and 6pks of Splenda)
3 tblsp chopped walnuts
1 cup mashed pumpkin
1/2 cup oil
Mix dry into wet and pour into sprayed 9x13 inch pan. Bake 350 for 30-40 min. Let cool then frost. Really good next day!!! If they last that long!!!
Cream Cheese Walnut Frosting
4 oz softened cream cheese
2 tbsp softened butter
2 tbsp cream
1 tsp maple or walnut extract
1 tsp vanilla extract (will also work with 2 tsp vanilla instead of the maple or walnut)
6 pks splenda OR SF vanilla syrup to desired taste and consistancy.
Mix all together till smooth then add 3 tbl chopped walnuts and spread on bars!
18 bars at roughly 3.5 carbs each and 2.5 if you use the Davinci and splenda.
Plan: one pound at a time plan
BF:dont want to know
Location: Iowa, Baby!
OH MY GOSH!! I could kiss you, seriously! That is one of my FAVORITES! I cannot wait to try this recipe, after I get some more almond flour, I just made chicken strips two days ago & used it all, darnit! Anyways, thanks so much!! Cannot wait to try this
Plan: my own version
Best tasting dessert I've had from this forum. It tastes similar to a cake my mother used to make for me when I was a kid.
Next time, though, I'm going to add two teaspoons of maple and leave the vanilla out to see if it gets a little more of the flavor I like.
This recipe is outstanding, (dangerous really), I have not been able to mange portion control. I used Gingerbread Davincis w/ the spenda, and added 1/2 tsp vanilla extract and a few drops almond extract. Did not try the frosting yet as we ate 1/ 2the bars before I even thought about the frosting. And true, they are even better the 2nd day.Thanks beans!
After reading all the good reviews I made these tonight and they are absolutely fantastic!!!!!
I have tried other 'cakes' and the like and this one has no funny taste or strange texture. It is just wonderful!
The only things I did differently are that I used hazelnut meal instead of almond flour and did not use any extract in the frosting (too bad, I didn't realize I was all out). I did use the da vinci syrup variation and used toasted marshmellow flavor since that is what we have had on hand.
Two thumbs up!!!! I am already considering bringing these for my family's potluck Thanksgiving!
Do ya'll really use a 9/13 pan. I thought it would be too big for the amount of batter so I used a smaller rectangular glass dish. I also thought 24 packets of splenda was too much, it has too much of a splenda taste, has anyone else made it with all the splenda (as opposed to using half di vinci syrup)? It filled a need, I was wanting something that tasted this way...