SEARCH

Fall

Pumpkin Bars

by:
October 26, 2010
5
1 Ratings
  • Serves 6
Author Notes

I made these gluten free pumpkin bars (http://www.elanaspantry.com/pumpkin-bars/), which my 10 year old declared "addictive." —elanaspantry

Continue After Advertisement
Ingredients
  • 1/2 cup pumpkin puree
  • 1/2 cup agave nectar
  • 2 eggs
  • 1 cup blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
Directions
  1. In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
  2. Pulse dry ingredients into wet for a full minute, until well combined
  3. Pour batter into a greased 8x8 baking dish
  4. Bake at 350° for 30-35 minutes
  5. Serve naked or with whipped cream
Tags:

See what other Food52ers are saying.

More Great Recipes

Walnut Chocolate Chip Pumpkin Bread

Pumpkin Cake

Peanut Butter Oat Breakfast Bars

Pumpkin Muffins

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long
Continue After Advertisement

5 Reviews

Write a Review
Melissa September 30, 2019
I made a double batch of these and they were wonderful. I used maple syrup (a little less than the recipe called for) and it worked wonderfully. My 3-year old loves them!
Shilpa N. November 12, 2015
Can I make this with regular flour?
Rachel S. May 12, 2015
I make this all the time for my son who refuses to eat vegetables.. goes down well!
Neering October 30, 2011
This was my first attempt using almond flour and I was very pleased with the texture and lightness of the cake. Dusted with a little powdered sugar it was heavenly! Thanks so much!
cowgirlculture May 23, 2011
I have made these twice. Once with the agave necter and once with local honey. Both were wonderful! Very easy and my three year old even liked them! Thanks for the wonderful recipe.