|Not the best picture, but my co-workers ate them up!!!|
Fall is my absolute favorite. I love fall food... soup, chili, pumpkin spice lattes. I love fall weather. 50 degrees, come soon! I love fall clothes... boots, jeans, and long sleeve shirts. and I LOVE fall decor. Pumpkins, leaves, and wreaths. I bought some jarred pumpkin from the Amish market, so I thought I could justify cooking a pumpkin dessert. Even if it IS still 90 degrees. :)
Recipe copied from: Beauty and The Foodie
- ⅓ cup coconut flour, sifted
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- ⅛ tsp sea salt
- 2 eggs, beaten
- ⅓ cup pumpkin puree (make sure pumpkin is the only ingredient)
- ⅓ cup maple syrup
- 3½ tbsp unsweetened almond milk or coconut milk
- 2 tbsp coconut oil or dairy butter, melted
- 1 tsp vanilla extract
- ½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate pinch bowl (will be very fizzy)
- Crumble Topping:
- ⅓ cup almond flour/meal or pecan meal (grind up raw almonds or pecans in a magic bullet or coffee grinder until course, grained meal forms) or can purchase
- 3 tbsp unsweetened organic coconut flakes.
- 1 tbsp coconut sugar
- ¼ tsp cinnamon
- 2 ½ tbsp coconut oil or dairy butter, melted
- Preheat oven at 350 F, and grease or oil an 8x8 pan.
- In a large mixing bowl combine: ⅓ cup sifted coconut flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and ⅛ tsp sea salt. Mix together thoroughly. Set aside.
- In a different large mixing bowl combine: 2 eggs, 3½ tbsp almond or coconut milk, ⅓ cup pumpkin puree, 2 tbsp melted coconut oil or butter, ⅓ cup maple syrup or sweetener of choice, and 1 tsp vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
- Add coconut flour mixture to the egg mixture and stir until combined.
- Pour and spread batter into greased 8x8 pan, and set aside.
- In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
- Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, *seen in photo above*.
- Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
- Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
- Cut into 9 medium size bars and serve.
Nutritional Data: Serving: 1 medium size bar out of 9, Cal:163, Fat: 9.8 g, Carbs: 12 g/ Net Carbs: 9.4 g, Fiber: 2.6 g, Protein: 3 g, Sugar: 8 g.
*Nutritional data is an estimate based on the products I used.*