Monday 25 June 2012
I love adding pumpkin to soup, but lately I’ve been getting a lot of organic pumpkin from a friend, so I decided to try other pumpkin creations. One of my favorites was this delicious pumpkin bar recipe, which is completely gluten free.
½ cup pumpkin puree (acorn, butternut or other squash)
½ cup pure maple syrup (or less to cut down on the sweeteness)
2 whole, free range eggs
1 cup almond flour
¼ teaspoon Himalayan sea salt (or celtic sea salt)
½ teaspoon baking soda
½ pure vanilla extract
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves
In a food processor or Vitamix combine pumpkin, maple syrup and eggs and pulse for 2 minutes. Pulse dry ingredients into wet for a full minute, until well combined. Pour batter into a greased 8x8 inch baking dish. Bake at 350° for 30-45 minutes. Serve by itself or with maple syrup or ice cream. Enjoy!