Side Pannel
Paleo Pumpkin Bars
Paleo Pumpkin Bars
- Recipe Submitted by Whoopie on 10/28/2014
Category: Kids, Holiday, Desserts
Ingredients List
- ~~~~~~~~~CRUST~~~~~~~~~~
- - 1/2 cup blanched almond flour (or sesame seed flour if allergic to nuts)
- - 1/2 cup tapioca flour (or arrowroot flour)
- - 3 Tbsp. raw honey, warmed if solid
- - 2 Tbsp. ghee or coconut oil
- ~~~~~~~~~~~~BARS~~~~~~~~~~~
- - 2 large eggs
- - 1 cup pumpkin puree (canned or fresh)
- - 3/4 cup raw honey, warmed if solid
- - 1/2 cup ghee or coconut oil, warmed if solid
- - 1 tsp. vanilla extract
- - 1 cup blanched almond flour
- - 1/4 cup tapioca flour (or arrowroot flour)
- - 1 1/2 tsp. pumpkin pie spice
- - 1/2 tsp. sea salt
- - 1 tsp. baking powder
- ~~~~~~~~~~~FROSTING~~~~~~~~~~~~~~
- - 1/2 cup coconut oil
- - 1/4 cup raw honey (use lighter colored honey for a whiter frosting)
- - 1 tsp. vanilla extract
- - Dash sea salt
- ~~~~~~~~~~~~~~~Equipment~~~~~~~~~~~~~~~
- - 2 medium sized mixing bowls
- - Stirring spoon
- - Fork
- - Hand mixer
- - 8x8 glass baking pan
- - Measuring cup and spoons
- - Piping bag
Directions
TO MAKE THE CRUST:
1. Preheat oven to 350F (175C). To make the crust, mix the almond flour, tapioca flour, raw honey and sea salt together in a medium sized mixing bowl. Press into the bottom of an 8x8 glass baking pan with your fingers. Bake for 12-15 minutes or until light golden brown, then remove from the oven and set aside.
TO MAKE THE BARS:
1. Combine the eggs, pumpkin puree, raw honey, coconut oil and vanilla extract in a medium sized mixing bowl and beat on low with a hand mixer until well combined.
2. In a separate bowl, combine the almond flour, tapioca flour, pumpkin pie spice, sea salt and baking powder and stir with a fork until well combined (make sure to dip your measuring cup into the bag of flour and scrape the top with a knife to get the right amount of flour). Slowly add the pumpkin mixture to the almond flour mixture, using the hand mixer on low speed until well combined.
3. Pour the mixture into the baking pan over the pre-baked crust, and set in the preheated oven on the center rack. Bake for 35-40 minutes or until the center it just set. Remove from oven and allow to cool completely before serving.
TO MAKE THE FROSTING:
1. Combine all ingredients in a medium sized mixing bowl and beat with a hand mixer on medium speed until combined. Place the frosting in the fridge for a few minutes if it is too runny and it will firm up nicely (you may need to whip again with hand mixer after cooling). Pipe onto bars and serve!
1. Preheat oven to 350F (175C). To make the crust, mix the almond flour, tapioca flour, raw honey and sea salt together in a medium sized mixing bowl. Press into the bottom of an 8x8 glass baking pan with your fingers. Bake for 12-15 minutes or until light golden brown, then remove from the oven and set aside.
TO MAKE THE BARS:
1. Combine the eggs, pumpkin puree, raw honey, coconut oil and vanilla extract in a medium sized mixing bowl and beat on low with a hand mixer until well combined.
2. In a separate bowl, combine the almond flour, tapioca flour, pumpkin pie spice, sea salt and baking powder and stir with a fork until well combined (make sure to dip your measuring cup into the bag of flour and scrape the top with a knife to get the right amount of flour). Slowly add the pumpkin mixture to the almond flour mixture, using the hand mixer on low speed until well combined.
3. Pour the mixture into the baking pan over the pre-baked crust, and set in the preheated oven on the center rack. Bake for 35-40 minutes or until the center it just set. Remove from oven and allow to cool completely before serving.
TO MAKE THE FROSTING:
1. Combine all ingredients in a medium sized mixing bowl and beat with a hand mixer on medium speed until combined. Place the frosting in the fridge for a few minutes if it is too runny and it will firm up nicely (you may need to whip again with hand mixer after cooling). Pipe onto bars and serve!
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