Shelter Island and Paleo Pumpkin Bars

I Instagrammed this picture yesterday. My office had a lunch meeting at Shelter Island and I couldn't resist documenting it. I get a little numb to Point Loma sometimes, but it's nice to remember how fortunate we are to live so near the ocean...it's my happy place.

Across the bay toward downtown SD

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!