Pumpkin Bars with Cream Cheese Frosting - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 4 eggs
- 1 16-oz. can of pumpkin
- 1 1/2 cups sugar
- 1 cup vegetable oil
- 1 cup chopped pecans or walnuts
Instructions
- Preheat the oven to 350 ºF.
- Combine the flour, baking powder, baking soda, salt, cinnamon, ginger and cloves in a bowl. Set aside.
- In a stand mixer, beat together the eggs, pumpkin, sugar and oil.
- Add the flour mixture to the stand mixer and mix well.
- Stir in half of the chopped pecans.
- Spread the mix into an ungreased 15"x10"x1" cookie sheet and bake for 25 to 30 minutes, until a toothpick inserted comes out clean.
- Remove the bars and let cool completely while you prepare the frosting.
- Make the frosting by beating together the cream cheese, butter and vanilla.
- Gradually add the sifted powder sugar to the cream cheese mixture.
- Spread the frosting over the cooled bars and sprinkle with the remaining chopped pecans.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Nuts, Walnuts.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are...
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