Paleo Pumpkin Bars (+ vegan option)
Here's a Paleo Pumpkin Bar recipe for you, inspired by the flavors of Thanksgiving.
This Paleo Pumpkin Bar recipe is
gluten free / grain free
dairy free
maple sweetened
easy to convert to vegan/plant-based
I adapted the recipe for a client who was on a strict protocol for autoimmune issues. She had an intolerance to eggs so I used flax "eggs" instead which naturally made it vegan/plant based. You could also substitute chia "eggs" instead, let me know how it turns out if you do!
Paleo Pumpkin Bars Recipe
Ingredients:
½ cup pureed pumpkin (canned pumpkin works great)
2 tablespoons melted coconut oil or butter-flavored coconut oil (it’s still vegan!)
¼ cup maple syrup
2 large eggs or 2 “flax eggs” see below
1 teaspoon pure vanilla extract
1 ¼ cups almond flour
½ teaspoon cinnamon
pinch each of ground cloves + ground nutmeg
¼ teaspoon ground allspice
½ teaspoon salt
1 teaspoon baking soda
optional: ¼ cup Lily’s brand dark baking chips
To make flax eggs, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Mix well and let sit 5 minutes, then stir before using. Same process for making chia eggs.
You can substitute ¾ teaspoon pumpkin pie spice for the individual spices if preferred.
Tip - freeze ½ cup portions of remaining pumpkin in snack sized plastic zip bags for future recipes.
Instructions:
Preheat the oven to 350°F. Cut a piece of parchment paper to line an 8x8 baking pan (or grease the pan well).
Combine the pumpkin, oil, eggs (or flax / chia eggs), maple syrup, and vanilla in a mixing bowl and mix well.
Add almond flour, spices, salt and baking soda.
Mix just until well combined, being careful not to over-mix.
Pour batter into your prepared pan and smooth the top with a spatula.
Sprinkle on the chocolate chips, if using, and gently press them into the the batter.
Bake for 25 - 30 minutes or until the top starts to darken and the center is set.
Remove from the oven and let cool completely before cutting. Store the bars in an airtight container at room temperature or in the fridge.
You can freeze these paleo pumpkin bars for future use too.