Pumpkin Pie Bars (Vegan & Gluten Free)
Ian from Canada.
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1 cup
Gluten free Oats
1 1/2 cups almond flour
Gluten Free Flour
1/4 tsp
Sea Salt (for Crust)
2 tbsp
Coconut Sugar (for Crust)
1 cup
Gluten free Oats
1 1/2 cups almond flour
Gluten Free Flour
1/4 tsp
Sea Salt (for Crust)
2 tbsp
Coconut Sugar (for Crust)
1 tbsp
Maple Syrup (for Crust)
8 tbsp
Coconut Oil
2 3/4 cups
Pumpkin Purée
1/4 tsp
Maple Syrup (for Filling)
1/4 cup
Coconut Sugar (for filling)
1/4 cup
Almond milk
2 1/2 tbsp
Cornstarch
1/2 tbsp
Cinnamon
1/2 tbsp
Ginger (dried)
1/2 tbsp
Ground Cloves
1/2 tbsp
Nutmeg
1/4 tbsp
Sea Salt (for Filling)
400 mL can
Coconut Cream
1/4 cup
Powdered Sugar
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Blend the oats in a food processor
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Add the other dry crust ingredients (flour, sea salt and coconut sugar) and blend
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Then add the maple syrup and melted coconut oil and blend
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Line 8x8 inch baking tray with parchment paper. Add the crust mix and press it down to line evenly
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It should look like this
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Bake it in the oven at 350 degrees. Bake for 22 mins.
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Filling: Blend the pumpkin purée, syrup, coconut sugar, almond milk, sea salt, corn starch, spices
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Once the crust is baked and cools, add the filling on top and spread it out evenly
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It should look like this.
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Bake for 50 mins to 1 hour
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Remove from oven. Let cool completely, then wrap with foil or plastic wrap. refrigerate for 4-6hrs
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Remove from fridge and cut into 9 pieces. Serve with coconut whipped cream
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Chia Pudding (good For Keto / Low-carb)
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Make Israeli Cauliflower
Make A Delicious Fish Stew
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