Instead of beating around the bush I am going to jump right into my recipe. For today’s WIAW party hosted by our wonderful host Jenn, I am going to be sharing with you a recipe that is completely opposite from what I posted last week.
That’s right. It’s all about the pumpkin baby! (For some strange reason I said that in an Austin Powers voice. Sue me).
Egg-free, dairy-free, gluten-free, and so yummy that you will want to eat the entire batch.
Really. It’s okay if you don’t want to share. We will understand.
I have to admit that at first I thought this was recipe was going to be an utter failure. It turns out that it just needed awhile to bake to perfection. Good things do take time after all.
I also had a hard time in coming up with a name for these things. Pumpkin cookie bars? Pumpkin bread bars? Nah. None of those were quite… right. But then my dad ate one and said, “Do you know what these remind me of? Pumpkin pie!” Bingo.
And so the Pumpkin Pie Bar was born.
Pumpkin Pie Bars
Wheat/Gluten/Grain-Free, Vegan, Nut-Free Option, Paleo/GAPS-Friendly
Makes 9 squares
- 1/4 cup water
- 1 medium banana, ripe
- 1 cup pumpkin puree
- 1/2 tsp vanilla
- 1/2 cup honey (or maple syrup)
- 3/4 cup ground flaxseed
- 1/3 cup coconut flour
- 3/4 cup almond flour (any other nut or seed flour would work too)
- 3/4 tsp sea salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- Preheat oven to 350 degrees. Line an 8×8 or 9×9 casserole dish with parchment paper and coconut oil if desired (I added the oil just to ensure that this wouldn’t stick and I suggest that you do the same since there is no added oil in the recipe itself).
- In a food processor place the water, banana, pumpkin, honey and vanilla and combine until smooth. Alternatively you could just mix it by hand.
- Then in a bowl combine the flaxseed, coconut flour, almond flour, sea salt, cinnamon and nutmeg.
- Next stir in the wet ingredient mixture until fully incorporated. (Don’t worry about overmixing since there is no gluten in here. Just make sure that it’s well combined).
- Let the mixture sit for at least five minutes so that the coconut flour and flaxseed have time to thicken up.
- Then spread out the batter into the lined/oiled pan.
- Bake for around 70 minutes (I would check after an hour and then every few minutes after that). The end result will be very moist, but will have formed a noticeable soft crust on top. Let cool for about 10 minutes before removing to a rack to cool completely.
- You can slice and serve the bars then, or place them in the fridge overnight to firm up even more. Enjoy!
Recipe thoughts: I am not sure how this recipe would turn out if you tried to use eggs in place of the flaxseed mixture. If I ever do try a version like that of course I will let you all know. For the flaxseed you may be able to substitute chia meal but again, I cannot confirm that this will work since I haven’t tested it personally. One additional thought that I hope to be experimenting with soon is to use banana in place of the pumpkin for banana bars. Or maybe replace the almond flour with carob/cocoa powder for a brownie-type recipe. Again, all just thoughts that I thought I’d share in case you’d like to experiment on your own!
Thank you for all of your suggestions on yesterday’s post! In case you missed it, I am looking for magazine subscription suggestions. If you have something that you think I’d like to read, you can leave a comment in that post. Wednesday night I will be making the final decision and will let you know what I choose.
Are you a fan of pumpkin pie?
Have you gotten into the baking spirit yet or are you still holding out for summer?