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Let me just say, “these are incredible”. I know, not a stellar description but trust me they are good. The ingredient list may look a bit long, but several are repeated in each layer.

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With a crunchy almond-oat crust, a creamy, orange zest infused pumpkin filling, and a nutty, maple-cinnamon streusel topping, these are the perfect bite. I think I just drooled on my laptop keyboard.

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Bake some up this weekend, then save the recipe to switch out traditional Thanksgiving dessert with these pie like bars this year. Make enough for a crowd, double the batch and bake in a 9 x 13″ pan. Family and friends will thank you. Enjoy!

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PUMPKIN PIE BARS
makes 16 bars
gluten & dairy free

Crust:
• 3/4 cup ALMOND FLOUR
• 1 cup ROLLED OATS*
• 1/4 cup GRAPESEED or COCONUT OIL (melted)
• 1/4 tsp SEA SALT
• 1/4 tsp BAKING SODA
• 1 tsp PUMPKIN PIE SPICE
• 1/2 tsp CINNAMON, GROUND
• 2 tbsp 100% PURE MAPLE SYRUP

Filling:
• 15 oz can PURE PUMPKIN
• 3 EGGS, large
• 1/3 cup 100% PURE MAPLE SYRUP
• 1/2 cup UNSWEETENED ALMOND or COCONUT MILK
• ZEST FROM 1/2 ORANGE
• 1 tbsp PURE VANILLA EXTRACT
• 1 tbsp PUMPKIN PIE SPICE
• 1/2 tbsp CINNAMON, GROUND

Topping:
• 1/2 cup ALMOND FLOUR
• 1/4 cup ROLLED OATS*
• 1/2 cup PECANS, chopped
• 1 tsp CINNAMON, GROUND
• 2 tbsp 100% PURE MAPLE SYRUP
• 1 tbsp GRAPESEED or COCONUT OIL

*Use gluten free oats if desired.

1. Preheat oven to 350 degrees F and grease an 8 x 8″ or 9 x 9″ square baking dish with oil.

2. Pulse 1 cup oats in food processor or blender until flour consistency (or substitute additional almond flour for oats). In a small bowl combine all crust ingredients (first 8) and press into bottom of prepared pan with a fork or the bottom of a flat measuring cup. Bake for 5-8 minutes until golden brown. Let cool completely.

3. In a large mixing bowl add all filling ingredients (next 8 ingredients), whisk or use an electric mixer to stir until smooth. Pour mixture into cooled crust and bake 10 minutes.

4. While filling is baking combine topping ingredients (last 6) in a small bowl with a fork and set aside. Sprinkle topping over bars after first 10 minutes of baking, return to oven and bake an additional 15 – 20 minutes, or until bars are set. Cool and cut into 16 squares.

VARIATIONS: Sprinkle raisins or dried cranberries over bars after baking. Use walnuts, almonds or pumpkin seeds for pecans. Substitute pure honey for maple syrup.

NUTRITION INFO PER SERVING: Calories 200, Total Fat 13g, Saturated Fat 1g, Cholesterol 40mg, Sodium 75mg, Total Carbohydrate 18g, Dietary Fiber 3g, Sugars 9g, Protein 5g

**Adapted from Multiply Delicious blog’s, Pumpkin Pecan Pie Bars: http://www.multiplydelicious.com/thefood/2012/11/pumpkin-pecan-pie-bars/

PRINT RECIPE – PDF

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