PALEO PUMPKIN BARS

PALEO PUMPKIN BARS

Paleo bars loaded up with pumpkin and zest! These little squares of paradise taste simply like pumpkin pie! What's more, they're paleo:) Which implies they're without gluten, refined sugar free and dairy free. They suggest a flavor like fall in a chomp and are finished with a light maple icing you will slobber over.

Welp, it's here. Fall preparing is here. I had my first PSL yesterday and it was all that I recall it being. In spite of the fact that I got it frosted on the grounds that yesterday was just shy of 1,000,000 degrees. Also, it was so marvelous and tasty.

I simply had the most stunning Labor Day weekend. I got the chance to watch one of my great companions get hitched and after that commended my grandmother's birthday with my whole mother's side of the family. I took a brief reprieve while we were flame broiling out yesterday evening and glanced around at everybody to acknowledge how cheerful and sound everybody was.

The littles minutes now and then take up the greatest pieces of our heart❤️.

PALEO PUMPKIN BARS

Also try our recipe : THE BEST EVER SUPER MOIST GLUTEN FREE BANANA BREAD

INGREDIENTS

  • Paleo Pumpkin Bars:
  • 2 cups almond flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ¼ cup almond butter
  • 2 tablespoons coconut oil
  • ¼ cup coconut sugar
  • 2 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 2 tablespoons almond milk
  • 1 cup pumpkin puree
  • Maple Frosting:
  • 1/2 cup grass-fed butter ghee, or coconut oil, softened
  • 1/3 cup maple syrup
  • 1/4 teaspoon cinnamon
  • 1 1/4 tablespoons coconut flour
  • 2 1/2 tablespoons coconut milk
  • 1 tablespoon coconut sugar
  • Get Ingredients Powered by Chicory

INSTRUCTIONS

  1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
  2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
  3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
  4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
  5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
  6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.


Read more our recipe : FLOURLESS PEANUT BUTTER BREAD

Post a Comment

0 Comments