Name: Paleo Pumpkin Bars (Dairy, Nut, Egg Free)
Ingredients: 2 cups coconut flour; 1 cup tapioca flour; 1/2 tsp baking powder; 1 tsp baking soda; 1/2 cup coconut oil; 1/2 cup maple syrup; 1 tsp vanilla extract; 1 can of pumpkin purée (not pumpkin pie filling); 1 tsp vanilla extract; 1/4 cup maple syrup; 2 tsp pumpkin pie spice; 1/4 tsp sea salt

Paleo Pumpkin Bars (Dairy, Nut, Egg Free)

Print Recipe

MAKES 6 LARGE BARS (AS IN THE PHOTOS) OR 12 SMALLER BARS

Author: Alexa

Ingredients

Scale

For the crust:

2 cups coconut flour
1 cup tapioca flour
1/2 tsp baking powder
1 tsp baking soda
1/2 cup coconut oil
1/2 cup maple syrup
1 tsp vanilla extract

For the filling:

1 can of pumpkin purée (not pumpkin pie filling)
1 tsp vanilla extract
1/4 cup maple syrup
2 tsp pumpkin pie spice
1/4 tsp sea salt

Instructions

Preheat oven to 350°F.
In a large bowl, add all of the ingredients for the crust and beat slowly (so you don’t get covered in flour!)
The mixture will be a crumbly dough. Grease a 9×13″ pan (can line with parchment paper also). Press the dough into the pan. As you add more and press into the pan, the dough will come together. *Reserve about 1/2-3/4 cup to top the bars with.*
Bake for 20 minutes.
While the crust is cooling, you can use the same mixing bowl to make the filling. Add all of the filling ingredients and beat.
Once the crust is done baking, let it cool for about 15 minutes, then spread the pumpkin filling on top evenly. Top with the reserved crust mixture.
Bake for 10 minutes.

Notes

For AIP compliancy: Swap out the pumpkin pie spice and just use equal parts cinnamon, cloves, and ginger (nutmeg is not AIP compliant).

Find it online: https://girlinhealing.com/paleo-pumpkin-bars-dairy-nut-egg-free/