Wednesday, October 17, 2012

Eat: Gluten-free Pumpkin Bars

I love fall.  I love the smells, sounds, and flavors of fall.  That smell of leaves on the ground, cinnamon, clove, and of course pumpkin.  I just happened to get a free pie pumpkin from work the other day and I knew I had to do something with it.  Lucky me when I got an e-mail from Elana's Pantry for her Paleo pumpkin bars.   Me being me, I of course had to do some substitutions.  I hate going to the store for only 1 thing so I used what I had in the cupboard.  Here's my interpretation of the recipe:

Gluten-Free Chocolate Chip Pumpkin Bars
  • 1/2 cup gluten free flour mix
  • 1/4 teaspoon celtic sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • 1 cup fresh baked pumpkin or winter squash
  • 1/3 cup honey
  • 1/4 cup coconut oil
  • 1/2 cup dark chocolate chips
  • In a food processor, combine coconut flour, salt, baking soda and cinnamon
  • Pulse in eggs, pumpkin, honey and oil until well combined
  • Stir in the chocolate chips by hand
  • Transfer batter to an 8x8 inch Pyrex baking dish
  • Bake at 350° for 20-30 minutes
  • Cool and serve
  • * Note: I didn't use a food processor, I just put it all in a bowl and used a whisk... it worked out fine that way. *

No comments:

Post a Comment