Welcome to October, the month where the weather starts to finally cool down in Texas (it’s in the 80’s ya’ll!) and the month where everyone starts getting more festive in anticipation of all the holiday cheer!
In the spirit of keeping everything joyfully Halloween-centered, I wanted to go super basic and get some pumpkin on the menu! Because there is NOTHING more October than pumpkins!
The thing I love most about Paleo is taking some sort of dessert and pumping up the health benefits! While I firmly believe that treats are supposed to be just that – a treat – that doesn’t mean that we cannot enjoy them when the time is right… and ya’ll, the time for treat doesn’t get more right then Halloween!
This recipe is incredibly easy to put together and in all took about 20 minutes to prep and then 30 minutes to bake.
To start with, mix together coconut flour, cinnamon, and sea salt in a bowl.
*If you are egg intolerant, create a gelatin egg substitute with collagen powder and water by mixing the 2 tablespoons of unflavored gelatin (i like this brand) with 2 tablespoons of cold water. Once it is thoroughly mixed, add 4 tablespoons of boiling hot water. Stir well to combine. This will make your mixture more gel-like & that is OK!
Add together eggs (OR Collagen Powder Mixture) with pumpkin puree, maple syrup, coconut milk, coconut oil, and vanilla extract. Mix together well.
Add in the baking soda and apple cider vinegar mixture.
Add in the coconut flour mixture
Grease an 8x8 pan with some coconut oil & spread the mixture as best as you can!
Finally, its time to make the topping! Mix together ground up pecans, unsweetened coconut flakes, cinnamon, and coconut oil. Crumble topping on top of the batter in the 8x8 pan.
Bake at 350F for 30 minutes, until topping is crunchy!
Pull out from oven and allow it to sit until cool. Put it in the refrigerator for about 2 hours to allow the pumpkin to set.
So here is a delicious recipe that the whole family can enjoy. Paleo Pumpkin Bars!
1/3 c coconut flour
1 tsp cinnamon
1/8 tsp sea salt
2 eggs, beaten
1/3 cup organic pumpkin puree
1/4 cup organic maple syrup
3 ½ tbsp. unsweetened coconut milk
2 tbsp coconut oil
1 tsp organic vanilla extract (*Make sure gluten-free*)
½ tsp baking soda + 1 tsp apple cider vinegar, mixed separately
1/3 cup of ground up pecans (food processor)
3 tbsp unsweetened organic coconut flakes
¼ tsp cinnamon
2 ½ tbsp. coconut oil, melted.
Preheat oven to 350F and grease an 8x8 pan
Combine coconut flour, cinnamon, & sea salt. Set aside
Combine eggs or gelatin mixture with pumpkin puree, maple syrup, coconut milk, coconut oil, and vanilla extract. Add in the baking soda & vinegar mixture. Stir until combined.
Add in the coconut flour mixture to the batter. Stir well until combined.
Pour batter into greased 8x8 pan and set to the side
In a mixing bowl combine all the topping ingredients until a paste forms
Spread topping on the top of the batter.
Bake at 350F for 30 minutes
Cool completely, then cover and refrigerate to set the pumpkin layer.