First, these homemade gluten free granola bars and what makes them special. They are pumpkin flavored, as they are made with pumpkin butter (which is way, way better than pumpkin puree, I now understand). That, and they’re chocolate-covered – but feel free to edit that part out if you’re looking for something a bit simpler. If you’re looking for a straight-up no-pumpkin homemade gluten-free granola bar, try these Soft and Chewy Gluten Free Granola Bars.
Love what you do, and you’ll never work a day in your life. I love what I do, and it’s a pleasure to do it every day and to hang out with you and write cookbooks. Amen and hallelujah.
Lose your power for nearly a week, have your kids unexpectedly home from school for a whole week (surprise!), be suddenly unable to bake or write or work at all, shiver in your jammies, cry a little (a lot) into your coffee (I have now perfected 100 ways to make coffee without power), cuddle your kids against their will because their lips look suspiciously blue, make constant calls on your dying cell phone to the power company (lies! all lies!) the local police (so so nice) the local highway department (the nicest of all) and even the mayor of the next town because he’s so lovely and responsive and your town inexplicably has a council but no mayor, and you’ll learn the power of normal.
Not to mention the power of power. Amen & enough about that. We’re safe, we’re dry and now we’re even warm. Lucky us, all powered up. I hope you are safe and dry and warm.
I once had a freezer full of things like gluten-free granola bars + all manner of cookies + loaves and loaves of bread. Now, I can’t stop making pumpkin butter.
Here’s how I make Pumpkin Butter
Mix 1 29 ounce can packed pumpkin puree with 1 cup (8 fl. oz.) apple cider, a touch of pure maple syrup (okay, fine, 1/4 cup maple syrup) and plenty of pumpkin pie spice (2 teaspoons). Cook it down, cook it down, then cook it down some more over medium high heat, while stirring stirring stirring, until it thickens and darkens and holds its shape.
Here’s how I like to use pumpkin butter: in granola. Made into bars for lunchboxes and on-the-go breakfast and snacks and treats.
You can bake and slice the bars straight up.
Or you can cover them in chocolate on one side.
Since sometimes granola bars that you buy in boxes at the market are covered in chocolate. And you’re always competing with the specialness the other kids have in their lunchboxes at school.
Just don’t forget to put the pumpkin pie spice in the chocolate, so the chocolate doesn’t overpower the pumpkin-ness of these bars. The pumpkin butter really helps the bars hold their shape, and gives them somewhat unexpected depth of flavor. And helps us get into the swing of Thanksgiving (which not for nothing is in 2 1/2 weeks!).
Semi-Pro Tip: Make your own pumpkin pie spice: 1 tablespoon ground cinnamon + 1 teaspoon freshly ground nutmeg + 1 teaspoon ground ginger + 1/2 teaspoon ground allspice.
Tomorrow: To celebrate the Official Publication Date of my second cookbook, Quick & Easy, I plan to share the recipe for Quickest, Yeast-Free Cinnamon Buns on page 25. Major big deal!