Have any extra pumpkin puree leftover from the fall? Make these delicious pumpkin bars made using coconut flour and almond flour and sweetened with honey. Top with a delicious creamy frosting, and your family will thank you!-Kimi
A few weeks ago, I was hungry for dessert and noticed I had multiple cans of pumpkin puree in my cupboard. What was the logical solution? It was to make pumpkin bars, of course! The bars themselves are not overly sweet, but the frosting is quite sweet which I think creates a nice combination. Please, feel free though to reduce the amount of sweetener in either or both to your liking!
- 2/3 cup sifted coconut flour
1 cup almond flour (or 3/4 cup almond flour and 1/4 cup arrowroot)
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
3/4 cup honey
1 cup coconut oil (or 1/2 cup coconut oil and 1/2 cup applesauce)
1-15 oz. can pumpkin puree
1 tsp. apple cider vinegar
1. Preheat oven to 350 degrees and grease a 10×15 inch pan.
2. Stir together flours, cinnamon, baking soda and salt in a medium bowl.
3. Combine eggs, honey, oil, pumpkin puree and apple cider vinegar in a separate, large bowl.
4. Add the dry ingredients to the wet and stir until well mixed (I like to use a hand mixer).
5. Pour the batter into the prepared 10×15 inch pan and bake at 350 degrees for 15-25 minutes. (Bars are done when you insert a toothpick or knife and it comes out clean.)
6. Cool completely. Serve plain or with Creamy Frosting (see below).
- 1/3 cup butter*, softened
1/3 cup coconut oil (not melted, but room temperature)
1/4 cup honey
1 tsp. vanilla
2 Tbsp. cashew butter (optional)
1/2 tsp. lemon juice (optional)
1. Mix all ingredients until well blended and fluffy!
2. Spread on COOLED bars. Enjoy!
*You may make this frosting with all coconut oil to eliminate the dairy, but the consistency and texture will be different. It should still taste yummy though!
Jennifer Maltby is a food blogger for The Unrefined Kitchen. She has been happily married to her husband for 6 years. They have one two-year old daughter and a baby on the way. Jennifer loves being in the kitchen and especially loves baking. Due to multiple health issues, she changed her diet in April 2011 and saw significant, positive changes. Parting from the average American diet was a bit of a challenge, but Jennifer found that using some creativity could turn this diet into something that could be very tasty. She started the website The Unrefined Kitchen to be a tool and resource for others trying to change their diet in a similar way. The Unrefined Kitchen is grain-free, gluten-free, refined sugar-free and dairy-free (almost, we like butter!).