Gluten-Free Pumpkin Bars
Since it’s almost Thanksgiving and pumpkin pie gets old, why not try something new? Something that has the great taste we love, but in a way that changes up the texture and makes it healthy at the same time.
Jeffrey and I wanted to create a pumpkin bar that simulated a combination of a cookie and pumpkin pie.
We tried it the first time with our new gluten-free flour from our soon to be released healthy cookie book (due out for cyber Monday so stay tuned) and it worked beautifully.
Today I tried it with 2 flours (coconut and almond) and the crust is a bit fragile so if you do not need gluten-free use 1 cup of whole wheat flour. After our book publication we will be showing the gluten-free flour mix.
An alternative as well is to just make the pumpkin filling in little soufflé dishes since it is very tasty just on it’s own. AND every bar has less carbs than a slice of bread!
Since it’s made with 100% organic pumpkin it is high in vitamins A, C and the phytochemcials alpha and beta carotene so it benefits your health as well as giving you a treat! Enjoy!
Pecan crust:
1 cup raw pecans, chopped – divided in half
¾  cup of almond flour/meal
¼ cup of coconut flour
¼ teaspoon of sea salt, course
½ cup unsalted organic butter
2 tablespoons organic light brown sugar
1 teaspoon vanilla extract
Pumpkin Filling:
2 eggs, large plus 1 yolk
1-15 ounce can of pure pumpkin
1/3 cup plus 1 tablespoon light brown sugar
1 teaspoon vanilla extract
1 ½ teaspoon ground cinnamon
½ teaspoon ground ginger
1/8 teaspoon cloves
Pinch of sea salt
1 cup 2% Greek yogurt
Instructions:
Preheat oven to 350 degrees F.
Combine ½ cup pecans, flours, and salt in your food processor and process until the pecans are finely ground.
With a hand mixer, beat the butter and brown sugar until light and fluffy. Blend in vanilla extract. Add the flour mixture and mix until a soft dough forms.
Press the dough evenly into the bottom of a buttered 8×8 ceramic or glass baking dish, and then press the remaining ½ cup of pecans on top of the dough. Bake about 15 minutes or until the edges are light brown. Remove from oven and cool.
Meanwhile, whisk the eggs in a large bowl. Add the pumpkin, brown sugar, vanilla extract, spices, and salt and whisk to combine. Stir in Greek yogurt and mix well.
Pour filling over baked shortbread and bake for approximately 30-35 minutes or until filling is set in the center. Remove and cool completely. Store in the refrigerator till served – best results overnight.
Makes 20 Bars – Nutritional per bar: 160 calories, 4 grams protein, 10 grams carbohydrate, 12 grams fat, 45 mg. sodium
