Yes, it's fall, and yes, everything turns into pumpkins. So of course, I wanted to try and make some primal-approved pumpkin bars.
I've always loved pumpkin-flavored food and drink - PSL anyone? One of my favorite memories in college, too, is getting a pumpkin bar at Ingraham Hall before my 1:00p power lecture on Tuesdays and Thursdays. It was slathered in cream cheese frosting.
But, that bar was probably full of flour and sugar. So here's a gluten-free, refined-sugar free version. No, they don't taste like cardboard. I took them to a party, and they disappeared quickly, all those non-primal people none the wiser :)
Primal Pumpkin Bars
Original recipe from foodrenegade.com - I modified slightly. Makes 16 small bars.
- 1 cup pumpkin puree
- 1 cup almond butter
- 1/2 cup raw honey
- 1 tsp pure vanilla extract
- 2 eggs
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
Preheat oven to 350. Grease a 8x8 pan with coconut oil spray (I buy mine at Trader Joe's). If you are making the frosting, grab the cream cheese, and put on the oven to warm up.
Combine the pumpkin, almond butter, honey, and vanilla in a large bowl. Whisk eggs in a separate bowl, and fold into the pumpkin mixture. In a third bowl, mix baking powder, baking soda, and pie spice together, and then add to pumpkin mixture.
Cream Cheese Frosting
Original recipe from primalpalate.com - I modified slightly. This amount is plenty to cover these pumpkin bars.
- 1/2 tbsp pure vanilla extract
- 1/4 cup maple syrup, grade B
- 8 oz full fat cream cheese
Allow the cream cheese to warm up to room temperature. Blend all ingredients together with a stand or hand mixer.
Spread the cooled pumpkin bars with the cream cheese frosting, cut into 16 pieces, and serve!
What's your favorite pumpkin flavored food or drink?