They're not just for Fall
Being Gluten-Free, it's always a challenge finding a healthy, tasty dessert that everyone enjoys. This recipe fits the bill. It's quick, easy, and makes just enough. We usually manage to get 8 bars and maybe, or not, there are a couple leftover for tomorrow's lunch.
1/2 C. Pumpkin Puree (not the pre-blended pie filling)
2 T. Coconut Oil, softened
1/4 C. Honey
2 room temperature Eggs
1 t. Gluten-Free Vanilla
1-1/2 C Almond Flour
1-1/2 t. Pumpkin Pie Spice
1/2 T. Salt
1 t. Baking Soda
What to do:
Preheat your oven to 350 degrees F (180 degrees C). While the oven is preheating, lightly grease an 8" x 8" pan. It seems to be the perfect size.
Place all your ingredients in a large mixing bowl and stir until combined. No order needed.
Pour your batter into the prepared pan, and pop in the oven for 30- 35 minutes or so. Just until the top gets a beautiful brown and your center is set.
Cool completely (it's the most difficult part of this recipe) and cut inot 8 bars. We like to add a dollop of cream on top. Enjoy!