Gluten-Free Pumpkin Bars
Ingredients
-
2
cups
blanched almond flour
-
¼
cup
arrowroot starch
-
¾
cup
coconut sugar
-
½
teaspoon
baking soda
-
1½
teaspoons
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground cloves
-
¼
teaspoon
fine sea salt
-
½
cup
pumpkin puree
-
2
tablespoons
melted coconut oil
Instructions
- Preheat the oven to 350ºF and line a 9-inch square baking dish with parchment paper.
- In a large mixing bowl, whisk together the almond flour, arrowroot, coconut sugar, baking soda, cinnamon, ginger, cloves, and salt.
- Add in the pumpkin and coconut oil, stirring until a thick, moist batter forms.
- Transfer the batter to the lined pan and spread it evenly, smoothing the top.
- Bake for about 35 minutes until the top feels firm to a light touch.
- Let the bars cool completely before slicing, as they are fragile when warm.
Nutrition Facts (estimated)
Servings
16 bars
Calories
128
Total fat
8g
Total carbohydrates
11g
Total protein
3g
Sodium
85mg
Cholesterol
0mg
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