I've been experimenting with a paleo pumpkin bar recipe lately. I don't usually like following recipes, so I wanted to try making my own. I'm shooting for a good snack with very little/no sugar and some protein. My first batch turned out a little pumpkin-pie-ish, but the second one is an improvement! They might need some tweaking (name that movie), but I think this recipe might be a keeper. They're nut-free, unless you want to add some almond butter, that's your call. If you have any suggestions for improvements, let me know!
It's just so pretty... |
Preheat your oven to 375. Grease an 8x8 or 9x9 square pan.
Into a food processor:
1 cup pumpkin puree (about half a can)
3 eggs
1 ripe banana
Blend until smooth.
Now, add:
1/3 cup + 1 tbsp coconut flour
1 tbsp melted (but not too hot) coconut oil
1 tsp baking soda
1 tsp cinnamon (or a couple shakes from the jar...)
1 tsp vanilla (or a dash...who measures vanilla?)
pinch of salt
Blend until smooth.
Pour/scoop the batter into the greased pan and spread it out so it's all even. Bake at 375 for 25-30 minutes or until cooked through.
Optional: add honey/agave, chocolate chips, almond butter, sweet potato instead of pumpkin, or whatever you have in your cupboard...then tell me how they turn out!
Married. Three kids.
ReplyDeleteBingo!
Yummmmmm......