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. *

• Here's a great link on how to roast winter squashes like pumpkin.  Oh and don't forget to roast the seeds too!
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