Gluten-Free Pumpkin Spice Bars

Adapted from this recipe on Mind Body Green.

Dry Ingredients:

Pumpkin Spice Bars

Pumpkin Spice Bars

  • 1½ cups rolled oats
  • ½ cup almond flour
  • 1 tsp cinnamon
  • ½ tsp. ginger (powdered)
  • ¼ tsp. nutmeg
  • pinch of cloves
  • 1 tsp baking soda
  • ½ tsp sea salt

Wet Ingredients

  • 1/3 cup coconut oil, softened
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract

Filling Layer

  • ¾ cup pumpkin puree. I used a Sweetmeat Squash from the garden, Heartshaven, I belong to. Just cut the squash in half, scoop out the seeds, spread a little coconut oil on, sprinkle with salt, place face down in a baking dish and bake for about 40 minutes or until tender. Allow to cool, remove the skin and puree until smooth.
  • 2 tablespoons agave (or 3 tablespoons maple syrup)
Layers

Layers

Directions

  1. Preheat oven to 350°
  2. Grease a bread pan with coconut oil or line with foil.
  3. Prepare pumpkin filling layer by blending puree with agave (or maple syrup).
  4. Mix all dry ingredients in a medium bowl. Mix all wet ingredients in a small bowl. Add in wet ingredients and stir until thoroughly mixed. Press half the mixture into the bottom of the baking dish.
  5. Spread the pumpkin filling evenly across the bottom layer, then top with the other half of the mixture.
  6. Bake for 20 to 25 minutes, or until the top of the crumble is lightly browned.
  7. Serve warm from the baking dish as a crumble, or wait until it’s completely cool and slice into bars.
  8. Enjoy!
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About Maya

Health Coach, Spirit Coach, intuitive cook, cooking teacher, energy healer, Jin Shin Jyutsu practitioner, soccer player, lover of life...
This entry was posted in Desserts, Gluten-free, Recipes, Snacks and tagged , , , , , , . Bookmark the permalink.

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