When I first tried zucchini-based Flourless Brownies, I was so pleasantly surprised by the taste of the “best brownies I’ve ever had”, that I knew they would become my new go-to dessert recipe for years to come.
In recent weeks, when cooler weather started moving in, blogs and Pinterest boards started exploding with all-things-pumpkin. It got me to thinking, “I bet a person could make pumpkin bars the same way, replacing the zucchini with pumpkin.” Usually a creature of habit, I decided that if those brownies were that good, it was worth experimenting with some pumpkin. After all, it is on sale everywhere right now.
It was worth it.
Everybody loved them, and that 9×13″ pan was empty before I could say “Hold on a sec, save me one bar to have with my coffee in the morning.”
Based on this recipe by The Detoxinista.
Grain Free Pumpkin Bars
1 c pumpkin puree
1 c almond butter
2/3 c pure maple syrup (may substitute honey)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees.
Combine entire list of ingredients in one bowl. Mix until batter is smooth and well blended. Pour batter into greased 9×13″ pan and bake for approx. 25 minutes, or until edges begin to brown and toothpick inserted into the middle comes out dry/clean.
Allow to cool, then cut, serve, and enjoy!
I love that this recipe is not only grain free, but it has no refined sugars. I’m working on taming the sweet tooth(s) around here, so we didn’t bother with any sort of icing, and no one complained, not one little bit. These bars are just tasty. No icing needed.