Paleo pumpkin pie bars

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Pumpkin mixture:
1 (15 oz) can pureed pumpkin (nothing added)
¼ cup honey or pure maple syrup
¼ cup full-fat, unsweetened coconut milk
1 egg
¾ tsp cinnamon
dash salt
2 cups almond flour
¼ cup tapioca flour or arrowroot
¼ tsp salt
¼ tsp baking soda
¼ cup honey or pure maple syrup
1 tsp vanilla
½ cup coconut oil, melted


Preheat oven to 325 degrees and grease an 8×8 pan with coconut oil. In a medium bowl, mix together all the pumpkin mixture ingredients. Set aside. In a large bowl, combine all the crust ingredients. Press the crust into the greased pan and pour the pumpkin mixture on top. Bake in oven for 40-45 minutes, or until pumpkin is set. Remove and cool a bit, then place in refrigerator and chill for at least an hour, cut into squares and enjoy!

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