Thursday, August 28, 2014

Paleo Pumpkin Crumble Bars

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

Magical Paleo Pumpkin Crumble Bars:
  • 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
  1. Preheat oven at 350 F, and grease or oil an 8x8 pan.
  2. 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.
  3. 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.
  4. Add coconut flour mixture to the egg mixture and stir until combined.
  5. Pour and spread batter into greased 8x8 pan, and set aside.
  6. In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
  7. 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*.
  8. Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
  9. Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
  10. 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.*

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