Most people ask me for pumpkin recipes, and while I’m not naturally a baker, I do try to oblige and come up with recipes people actually want.
These pumpkin bars are healthy, full of flavor, and since they are made with clean ingredients, won’t have you feeling crummy after you eat them.
A sugar replacement has been put on the market called “Swerve Sweetener,” and unlike other sweeteners out there, it actually tastes and measures out like real sugar. It is safe for diabetics, and does not effect glucose or insulin levels!
In this recipe, I have used Swerve Sweetener in place of sugar. I made this recipe once with coconut sugar as well, which was still tasty but not as sweet. If you’re more traditional and want to use real sugar, by all means do.
These delicious pumpkin bars are dairy free, grain free, and gluten free! Cook these in a 8×8 pan.
Gluten Free Pumpkin Bars
- Kitchen Aid Mixer
- Two Mixing Bowls
- 2 cups almond meal blanched
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 2/3 cup pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup coconut oil
- 1 1/2 tbsp honey
- 1/2 cup white chocolate chips
- Preheat oven to 350° F.
- Mix all dry ingredients (minus chocolate chips) together in mixer bowl. Make sure almond meal is sifted well beforehand.
- In separate mixing bowl, combine all wet ingredients.
- With electric mixer, begin adding wet ingredients into dry ingredients bowl. Mix until well combined.
- Pour mixture into 8×8 dish, spreading evenly. Top with white chocolate chips, also spreading evenly across.
- Cook 25-30 minutes or until edges are golden. To test, insert a toothpick in the center. If it comes out dry, the bars are finished baking.
If you loved this recipe, leave me a comment or share on Instagram, @goodafeats, #goodAFeats!