October 9, 2018
A seasonal dessert with light flavors of pumpkin, cinnamon and almond. These paleo bars are soft with a bit of crunch from the nutty topping. They pair well with a cold glass of almond milk or a hot cup of coffee.
Gluten Free, Dairy Free, Grain Free and Paleo Friendly.
1/3 cup Coconut Flour
2 tsp Organic Pumpkin Pie Spice
1/4 cup Unsweetened Almond Milk
2 tbsp Clarified Butter/Ghee, melted
Baking Soda Mixture
1/2 cup Almonds, ground in food processor
2 tbsp Organic Coconut Sugar
3 tbsp Clarified Butter/Ghee, melted
1Begin by heating your oven to 350 degrees and greasing an 8" x 8" pan. Set aside.
2Mix dry ingredients in a bowl. Make sure your coconut flour is sifted well.
3Mix wet ingredients in a separate bowl.
4Mix baking soda and apple cider vinegar in a small bowl. The mixture will be fizzy.
5Add fizzy mixture to wet ingredients bowl and mix well.
6Add dry mixture to your wet ingredients. Mix well and pour into your prepared baking pan.
1Add 1/2 cup almonds to a food processor and grind until you have a course meal.
2Mix almond meal, coconut sugar, cinnamon and melted ghee together with a fork.
3Pour nutty topping evenly over the top of your pumpkin batter.
1Bake for 30 to 32 minutes. Check the center of your bars with a toothpick. When it comes out clean, your nutty bars are ready!
2Allow your paleo pumpkin nut bars to cool completely. Then place in your refrigerator for 60 minutes to allow the pumpkin bars to congeal.
3Cut into bars and serve. Make sure to store in the refrigerator.