Get Your Hygge On With These Paleo Pumpkin Bars
It feels like fall in Fairfield, NJ now that the temperature is finally under 80 degrees and we couldn't be happier! To celebrate, hole up in your house this weekend, put on a good Halloween movie and bake some of these gluten free, paleo Pumpkin Bars! They are so yummy and don't include any gluten or white sugar which means its the perfect no-guilt treat for every once in a while. Most importantly though, they are so simple to make and come out looking beautiful!
There is a little bit of downtime because the bars go in the fridge in between baking and frosting and then again after frosting to make sure the layers look clean and distinct. Use that time to snuggle up with a good blanket (and a PSL from Zest) and get your hygge on. When the bars are done they are the perfect treat throughout the week with some health benefits from the pumpkin. Happy baking!
Paleo Pumpkin Bars
PREP TIME: 15 mins
COOK TIME: 35 mins
TOTAL TIME: 50 mins
Serves: 12
INGREDIENTS:
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:
½ cup grass-fed butter, softened (or ghee)
⅓ cup maple syrup
¼ teaspoon cinnamon
1¼ tablespoons coconut flour
2½ tablespoons coconut milk
1 tablespoon coconut sugar
INSTRUCTIONS
To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
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.
Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
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.
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.
Recipe courtesy of What Molly Made