The Nutrition Center
TNC Participates in Claire Teague Senior Center’s 1st Annual Health Fair
Wednesday, June 2nd, 2010
Dietitian Erika Tilley and UMass Amherst Dietetic Intern Jessica Wortsmann, in conjunction with The Nutrition Center and Fairview Hospital, presented at Claire Teague Senior Center’s 1st Annual Health Fair on Wednesday May 19. Information on aging well with proper nutrition and tips for eating on a budget were discussed, and delicious homemade vegan Oatmeal Pumpkin snack bars were provided. Seniors attending the Health Fair had the opportunity to obtain numerous health screenings free of charge while Erika and Jessica responded to nutrition- and health-related questions. The Nutrition Center was delighted to provide its knowledge and services to the Senior Center and looks forward to partaking in similar events in the future. Below is the recipe TNC shared with the seniors at the Health Fair. Enjoy!
Vegan Oatmeal Pumpkin Snack Bars
Yield: 24 cookies
Ingredients
1 cup softened virgin coconut oil (unsalted butter can be substituted for non-vegan bars)
1 cup pumpkin puree
1 1/2 cups coconut sugar, maple sugar, or brown sugar
1/4 cup ground flax seeds
1 tablespoon vanilla extract
3 cups oat flour
1 cup rolled oats
3/4 teaspoon baking soda
3/4 teaspoon sea salt
3 to 4 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
- In a large bowl beat together, using an electric mixer, the coconut oil, pumpkin, sugar, flax seeds, and vanilla extract. Add the remaining ingredients and beat together again.
- Preheat your oven to 350 degrees. While your oven is preheating let your cookie dough rest on the counter for 20 minutes. The oat flour will absorb some of the liquid during this time which helps the cookies hold their shape.
- Drop by the spoonful onto an ungreased cookie sheet. Bake for 12 to 15 minutes or until slightly golden around the edges. Remove cookies and place them onto a wire rack to cool. Cookies are best after they have cooled.
Source: www.NourishingMeals.com
