PALEO PUMPKIN PIE BARS IMAGE

PALEO PUMPKIN PIE BARS

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I gotta say, this dish is freaking amazing!! I desperately wanted to make a pumpkin dessert and used to love pumpkin pie. I also had to attend a BBQ and everyone had to bring something considered a “signature dish.” Being a gemini I could not settle on one thing so made the most delightful BACON AND BANANA FRITTERS and then made these PALEO PUMPKIN PIE BARS. Both of them are amazing – I was inspired from the peeps at Worth Every Chew who I got the basic recipe from – I just altered a very few things – so most of the credit to the Chew peeps! I actually doubled the recipe and made two batches, one for the BBQ and the other for snacks for the week – there were sooooooooo many of them it was ridiculous and a lot of people at the BBQ were not paleo so were not desperately excited due to the fact it didn’t taste like sugar 🙂 For the healthier paleo peeps – THEY LOVED THEM :). 

The dish is paleo friendly, sugar free, vegan (if you follow the option) and (from what I learned) keto friendly. Keto is a food following program that is similar to paleo or Atkins – low carb, high fat. I think the difference is paleo is low carb, high protein. Cannot find too much on keto but there are some people that have to eat it due to nutrition issues.

 

PALEO PUMPKIN PIE BARS IMAGE

PALEO PUMPKIN PIE BARS | SPOONING AUSTRALIA RECIPE | ALMOND MEAL BASE PREPPED

 

YOU WILL NEED:

For the Crust:
1.5 cups almond flour aka almond meal
½ cup coconut flour
1 tablespoon coconut oil
1 teaspoon grain free baking powder
1 large egg (or 1 flax egg for vegan option)
1 teaspoon ground cinnamon
For the filling:
440ml (15oz) pumpkin puree
1 tablespoon coconut oil
2 large eggs (two flax eggs for vegan option)
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1½ teaspoons honey (if hardcore vegan use 1 teaspoon Stevia powder instead)

OPTIONAL: Plus 1/3 cup of mixed nuts (or nut of choice)

 

PALEO PUMPKIN PIE BARS IMAGE

PALEO PUMPKIN PIE BARS | SPOONING AUSTRALIA RECIPE | INGREDIENTS IN THE PROCESSOR

 

YOU WILL NEED TO:

  1. Preheat oven to 190C (375F)
  2. Line a 12inch x 8inch glass baking pan with baking paper
  3. Combine all ingredients for filling in food processor or blender and combine until all ingredients are mixed together. Pour into a bowl and place in refrigerator while you prepare the crust.
  4. Combine all ingredients for crust into clean and dry food processor and blend until well combined and then press crust into the parchment linked baking pan and roll with a plastic cup or small rolling pin to form an even crust.
  5. Bake crust for 10 minutes and then remove from oven
  6. Pour pumpkin filling over crust that you just removed from oven and spread until evenly distributed
  7. Sprinkle nut of your choice of mixed nuts over top of mixture (optional) – I used a trail mix (no chocolate) – would also be amazing with pistachios
  8. Bake for 25-30 minutes or until filling is cooked through
  9. Cut into desired sizes – I went for a “few bites” size – serve them as is or with some Booza Vanilla Bean Coconut Milk ice cream. They also refrigerate well to eat as snacks for the following week

 

PALEO PUMPKIN PIE BARS IMAGE

PALEO PUMPKIN PIE BARS | SPOONING AUSTRALIA RECIPE | BARS SLICED FOR SERVING

 

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