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
Makes 12 bars
2 c blanched almond meal
2 tbsp coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp pumpkin pie spice
2/3 c canned pumpkin puree canned
1 tsp vanilla extract
1/4 c coconut oil, melted
1 1/2 tbsp honey
1/2 c white chocolate chips
1. Preheat oven to 350 degrees F.
2. Mix all dry ingredients (minus chocolate chips) together in large bowl. Make sure your almond meal is sifted well beforehand.
3. In separate mixing bowl, combine all wet ingredients.
4. With electric mixer, beginning adding wet ingredients into dry ingredients bowl. Mix until well combined.
5. Pour mixture evenly into 8×8 pan. Top with white chocolate chips, spreading evenly across.
6. Cook 25-30 minutes or until edges are brown. To test, insert a toothpick in the center. If it comes out dry, your bars are done!
If you loved this recipe, leave me a comment or share on Instagram, @goodafeats, #goodAFeats!