We’re in Santa Fe getting ready to head into town to check it out…
Annmarie found some pumpkins here and decided to make a raw food recipe for pumpkin bars that she got from our friend and raw food chef Frank Giglio’s book.
The best news? (Besides the fact that they taste awesome) Is that they’re sweetened with dried apricots!
I know you’ll like these, take a look…
Your question of the day: What do you do with your pumpkins?
If you want to check out Frank Giglio’s book, click here: Frank Giglio’s Raw For All Raw Food Cookbook
Here’s the raw food recipe:
Pumpkin Bars By Frankie Giglio
1 1/2 c pumpkin seeds
2c pumpkin or butternut squash, cut into small pieces
1/2c sunflower seeds
1c dried apricots, quartered
First, grind pumpkin seeds in food processor to fine pieces. Remove and place in a large mixing bowl.
Second, chop squash/pumpkin in food processor in to fine pieces.
Third, grind remaining ingredients until a ball stats to form.
On a baking tray lined with parchment paper or on your dehydrator rack. Spread mixture into pan to desired thickness. You can dehydrate if you like I would suggest 118 for 6-8 hours. Or you can just refrigerate and eat as is!
You can also make them into balls!
Enjoy and share!!