Pumpkin Bars
These bars are delicious and gluten free!
Makes 16 bars

1/2 cup pumpkin puree
1/2 cup maple syrup
1/2 cup natural creamy nut butter of choice (cashew, peanut, or almond)
2 large eggs
1/2 tsp. vanilla extract
1/2 cup blanched almond flour (make your own by using your food processor and a cup of whole unsalted almonds)
2 tsp. pumpkin pie spice
1/4 tsp. baking powder
1/4 tsp. kosher salt (if using unsalted nut butter, increase to ½ tsp. salt)
1/2 cup chocolate chips, plus more for sprinkling over the top

1. Preheat oven to 350ºF. Line an 8×8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
2. In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth.
3. In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
4. Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips over the top, if desired.
5. Place pan in the oven and bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan for 30 minutes. Use the overhangs of parchment paper to remove bars from pan and let cool completely before slicing into 12 squares.

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