I pulled these bad boys out of the archives! Don’t forget that it’s pumpkin time, too!
The number one thing I love about fall is pumpkin everything! I was playing around in the kitchen the other day and decided to wing a pumpkin bar attempt. Most baking in the paleo sphere is done with almond flour and I’ve told you guys that I am trying to do most of my baking with coconut flour instead. I bought the cookbook Primal Cravings for that very reason. All of their baking is done without almond flour. I think I’ve made their brownie recipe like 100 time in the past month because it is amazing!!!! However, I have been refraining from posting or talking about it because Lurong folks can’t have chocolate. ;( So, I thought to myself how great the recipe would be as a pumpkin bar! The recipe was born….and as long you don’t eat the entire pan at once and switch out butter for coconut oil, it is Lurong approved. ;) You guys don’t have much longer!
Paleo Pumpkin bars:
Ingredients:
- 2 Tbsp tapioca flour
- 3 Tbsp coconut flour
- 1 stick grassfed butter (or 1/2 cup coconut oil)
- 1/2 cup coconut sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- pinch of cardamom
- pinch of cloves
- (you could use already formed pumpkin pie spice if you have it on hand)
- pecans for garnish
Directions:
Preheat oven to 350F.
Melt the sugar and butter together to combine. Add the vanilla and salt. Whisk in the eggs. Add all the dry ingredients. Pour into a greased 8×8 pan and cook for about 25-30 minutes until set up and not jiggling anymore. Let cool before cutting and serving. I often like a texture difference, so I cut them into 2-bite squares and plop a pecan on top!