I like hermit bars.
I hadn’t thought that in only three months time I had adjusted so deeply to the schedule I was on when Mid was home all week. But now that he’s back at work, I’m fighting brain fog all morning trying to get the gears going. Flavor text? What’s flavor text?
Hermit bars are like the love child between a blondie and a gingerbread cookie. Spiced and slightly sweet, they’re normally full of nuts, fruits, and sometimes chocolate. I used to love them growing up-it wasn’t until I was an adult that I found out that they’re considered ‘old fashioned’ and frankly, hard to find.
I haven’t made hermits in close to a decade but I have been thinking about them off and on for months now. With fall here, I decided it was time to go ahead and make a particularly seasonally appropriate batch.
Adapted from the Fanny Farmer Baking Book
Pumpkin Hermit Bars
1 3/4 cup unbleached flour
1 cup raw sugar
1/2 table molasses
1/3 cup pumpkin butter
1 table olive oil
1 tea pumpkin spice
1/2 tea baking soda
1/2 tea salt
1/4 cup water (plus extra reserved)
add ins (Use what you would like, as much as you would like)
1 cup each-
Preheat your oven to 375
To a large bowl, add the pumpkin, oil, water, and sugar. Mix together.
Add the dry ingredients, up to the add-ins, and mix. If dough is too stiff, add a little of the reserved water until the dough is damp enough.
Add the add-ins and mix.
Line a 8×8 pan with parchment paper, and press into pan. Bake for 20-25 minutes.
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