PUMPKIN BARS

4 ½ C. unbleached flour
2 Tbsp. baking soda
1 tsp. sea salt
1 Tbsp. pumpkin spice

3 ¼ C. cooked pumpkin
2/3 C. raisins
½ C. chopped walnuts
2 ½ C. fructose, or other dry sweetener
1 Tbsp. vanilla
1 C. applesauce
5 Tbsp. egg replacer
5 Tbsp. water

1. Stir first 4 dry ingredients together and set aside.
2. Combine second group of ingredients in another bowl. In a small bowl, whisk egg replacer and water until foamy; add to second group of ingredients, then add to first 4 ingredients and mix gently.
3. Grease and flour jellyroll pan (approx. 12x17 inches). Bake for 35 minutes or until toothpick comes out clean.
4. Glaze with fruit juice sweetened apricot spread (with a little water added to make it spreadable). Cut to make 12 pieces.

Yield: 12 servings