Registered Holistic Nutritionist & Fitness Consultant

Gluten Free Pumpkin Bars

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.

Ingredients:

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

Directions:

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!