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Makes
6 large bars/12 small
Author Notes
These delicious, moist and crumbly pumpkin bars are perfect for grain and gluten free diets, but you'd never know! —Alexa Federico
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Ingredients
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2 cups
coconut flour
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1 cup
tapioca flour
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1/2 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2
coconut oil
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1/2 cup
maple syrup
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1 teaspoon
vanilla extract
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1
can of pumpkin puree (for filling)
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1 teaspoon
vanilla extract (for filling)
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1/4 cup
maple syrup (for filling)
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2 teaspoons
pumpkin pie spice (for filling)
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1/4 teaspoon
sea salt (for filling)
Directions
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Preheat oven to 350°F.
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In a large bowl, add all of the ingredients for the crust and beat slowly (so you don’t get covered in flour!)
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The mixture will be a crumbly dough. Grease a 9×13″ pan (can line with parchment paper also). Press the dough into the pan. As you add more and press into the pan, the dough will come together. *Reserve about 1/2-3/4 cup to top the bars with.*
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Bake for 20 minutes.
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While the crust is cooling, you can use the same mixing bowl to make the filling. Add all of the filling ingredients and beat.
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Once the crust is done baking, let it cool for about 15 minutes, then spread the pumpkin filling on top evenly. Top with the reserved crust mixture.
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Bake for 10 minutes.
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