Magical Paleo Pumpkin Crumble Bars

• Vegetarian
• Gluten free
• Paleo

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup Coconut flour

Found on beautyandthefoodie.com

Description

Directions

• Preheat oven at 350 F, and grease or oil an 8x8 pan.
• In a large mixing bowl combine: 1/3 cup sifted coconut flour, 2 tsp pumpkin pie spice, 1 tsp cinnamon, and 1/8 tsp sea salt. Mix together thoroughly. Set aside.
• In a different large mixing bowl combine: 2 eggs, 3 1/2 tbsp almond or coconut milk, 1/3 cup pumpkin puree, 2 tbsp melted coconut oil or butter, 1/3 cup maple syrup or sweetener of choice, and 1 tsp vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
• Add coconut flour mixture to the egg mixture and stir until combined.
• Pour and spread batter into greased 8x8 pan, and set aside.
• In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
• Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, *seen in photo above*.
• Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
• Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
• Cut into 9 medium size bars and serve.