Description
Healthier Paleo and Vegan pumpkin bars made with tigernut flour. This easy pumpkin bar recipe is lightly sweetened, made in one bowl, dense, moist and delicious!
Ingredients
Scale
- 2 cups tigernut flour (190g)
- 1/4 cup ground flax (25g)*
- 1/4 cup coconut sugar**
- 1 tsp Paleo baking powder
- 1 tsp ground cinnamon
- 1/2 tsp pumpkin spice
- 1/4 tsp salt
- 1/2 cup canned pumpkin
- 1/2 cup water (or nut milk)
- 1/4 cup tahini (or drippy nut butter)
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, combine all dry ingredients except chocolate chips. This includes: tigernut flour, ground flax, coconut sugar, baking powder, cinnamon, pumpkin spice and salt.
- Mix in the wet ingredients: canned pumpkin, water, tahini and vanilla extract.
- Fold the chocolate chips into the batter.
- Scoop the batter into a lined 8" x 8" glass baking pan. Use a spatula to smooth the batter to the edges of the pan. Optional: add additional chocolate chips on top.
- Place the bars in your preheated oven and bake at 350 degrees for 35 minutes.
- Remove from oven and cool in pan to room temperature.
- Best stored in the fridge up to one week.
Notes
*I use a coffee grinder to grind whole flax seed.
**These bars are not super sweet. If you want a sweeter version, add an additional 2-4 tablespoons of your favorite sugar or sweetener. (Great Paleo options include: honey, maple syrup, date syrup and coconut sugar.)