I made these Paleo friendly pumpkin bars for a family function a couple weeks back. Part of me was excited to bring them – they turned out moist, slightly dense, perfectly sweet and my decorating skills were on point. Plus, it’s hard to turn down the opportunity to share a healthy dessert that doesn’t taste so, especially with people that eat far from “Paleo”. But, not going to lie, the other half of me was feeling selfish and sad to share, knowing that bringing them to the party meant fewer for myself.
These Tigernut Flour Pumpkin Bars are subtly sweet, moist, slightly dense and a great fall treat. They use a combination of tigernut flour, coconut flour and arrowroot starch, making them a grain-free and nut-free dessert.
Tigernut Flour Pumpkin Bars
- 1 Cup tigernut flour
- 2 Tbsp coconut flour
- 2 Tbsp arrowroot flour
- 1/4 Cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp pink Himalayan salt
- 2 large eggs
- 1 egg yolk
- 1/2 Cup pumpkin puree
- 1/4 Cup coconut oil (room temp)
- 1 tsp vanilla extract
- 1/2 Cup warm water
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients. Mix well.
- Measure coconut oil and place in a small, microwaveable dish. Microwave on high for 10 second intervals until fully melted.
- Add melted coconut oil and remaining wet ingredients to the dry mixture. Mix well.
- Pour batter into lined 8″ x 8″ glass baking pan and bake at 350 degrees for 35 minutes.
- Remove from oven and cool in pan to room temperature.
- Once cooled, cut bars and serve. Optional: add frosting or preferred toppings to decorate.
- Store bars in fridge.
Recipe makes 16 bars
I topped these bars with adaptogenic coconut butter, pumpkin seeds and bee pollen. They would also taste great with any paleo-friendly frosting.