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paleo-pumpkin-dessert

Tigernut Flour Pumpkin Bars (Paleo, Vegan, Nut Free)

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8" x 8" pan 1x

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

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Mix in the wet ingredients: canned pumpkin, water, tahini and vanilla extract.
  4. Fold the chocolate chips into the batter.
  5. 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.
  6. Place the bars in your preheated oven and bake at 350 degrees for 35 minutes.
  7. Remove from oven and cool in pan to room temperature.
  8. 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.)

Keywords: tigernut flour, pumpkin bars, Paleo pumpkin recipes, Vegan pumpkin recipes, allergy free, nut free, egg free, dessert, pumpkin bars, chocolate chip