Coconut Flour Pumpkin Bars

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I’ve recently been reintroduced to low carb! When I say reintroduced, I mean that I’m quite accustomed to eating low carb but it’s difficult to eat this way. It’s difficult for me, I should say. I believe I’m sugar intolerant. No, I haven’t been diagnosed by a medical doctor, but I’ve had countless issues over the past 10 years which I firmly believe is due to sugar. And it’s not something I automatically knew or something that I decided on one day. It’s something that over time with trial error, process of elimination of foods, and years of research that I’ve figured out on my own. I find that by eating low carb I don’t feel deprived (most of the time) nor do I feel guilty!

There’s a gal in my home-group who brings low carb dishes to share and they’ve all been REALLY good! She even brings her own pizza for Pizza Night! So I thought, well shoot… if she can pull off these amazing dishes then so can I! So I’ve slowly started to eat this way.

I cautiously baked coconut flour pumpkin “bread” this weekend and it turned out quite good! I’m officially calling this a bars recipe though because the consistency is similar to a thick pumpkin pie. Perhaps if I had omitted the milk, which I may try next time, it would have become more like bread. Regardless, the bars are delicious! I will say this, getting it out of the loaf pans with the crumbly topping was a challenge! If you follow my recipe, I suggest you try using a rectangular or square cake pan instead of loaf pans.

COCONUT FLOUR PUMPKIN BARS

  • 4 packets of stevia, taste and add extra packets as needed.
  • 1 15 oz canned pumpkin
  • ¾ cup almond milk*
  • ½ cup coconut oil
  • ½ cup butter, melted
  • 2 teaspoons vanilla extract
  • 12 large eggs — I know right? Just go with it.
  • 1 ½ cups coconut flour
  • ½ teaspoons salt
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ teaspoons salt

*Please note: original recipe doesn’t call for milk but the batter seemed incredibly too thick to become bread…so if you want bread, you might omit the milk!

CRUMB TOPPING

  • ¼ cup coconut flour
  • ¼ cup finely chopped pecans
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  1.  For the bars: In large bowl, blend together stevia, pumpkin, almond milk, coconut oil, butter, vanilla extract, and eggs until smooth.
  2.  In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  3.  Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix. If mixture seems too thick, add more almond milk until it’s more of a pumpkin pie consistency. *Please note: original recipe doesn’t call for milk at all, but the batter seemed incredibly too thick to become bread…so if you want bread, you should omit the milk!
  4.  Pour batter into greased pans.
  5.  For the topping: Mix all crumb ingredients together – the consistency reminds me of wet sand. Spread on the top of the bread batter.
  6.  Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
  7.  Allow to cool on rack for 10 minutes before removing from pans.

 

Coconut Flour Pumpkin Bars
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • COCONUT FLOUR PUMPKIN BARS
  • 4 packets of stevia, taste and add extra packets as needed.
  • 1 15 oz canned pumpkin
  • ¾ cup almond milk*
  • ½ cup coconut oil
  • ½ cup butter, melted
  • 2 teaspoons vanilla extract
  • 12 large eggs -- I know right? Just go with it.
  • 1 ½ cups coconut flour
  • ½ teaspoons salt
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1½ teaspoons salt
  • *Please note: original recipe doesn’t call for milk at all, but the batter seemed incredibly too thick to become bread…so if you want bread, you might try to omit the milk!
  • CRUMB TOPPING
  • ¼ cup coconut flour
  • ¼ cup finely chopped pecans
  • 2 tablespoons coconut sugar
  • ½ teaspoon cinnamon
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
Instructions
  1. For the bars: In large bowl, blend together stevia, pumpkin, almond milk, coconut oil, butter, vanilla extract, and eggs until smooth.
  2. In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
  3. Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix. If mixture seems too thick, add more almond milk until it’s more of a pumpkin pie consistency. *Please note: original recipe doesn’t call for milk, but the batter seemed incredibly too thick to become bread…so if you want bread, you should omit the milk!
  4. Pour batter into greased pans.
  5. For the topping: Mix all crumb ingredients together - the consistency reminds me of wet sand. Spread on the top of the bread batter.
  6. Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
  7. Allow to cool on rack for 10 minutes before removing from pans.

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Jenny Podesta

Wife. Mama. Blogger. Trying to lead a healthy lifestyle one day at a time.

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