Pumpkin Coffee Cake Bars made 2 ways! (grain-free, egg-free, OR nut free, gluten free, egg free)

It’s of no surprise that everyone in my family has different food preferences. My kids change their minds daily on what texture they like or don’t like. As a general rule of thumb, everything I bake is gluten free. Sometimes it’s not paleo, because I think you have a diet of nutrient dense foods without resorting to one specific box of restrictions. I talk to a lot of people who have nut allergies or flat out don’t like nuts, and they feel hopeless because they can’t commit to the paleo diet due to the high usage and reliance on nuts. Here is a delicious recipe, made 2 ways because my family likes them both and YOU get to decide which you prefer 🙂

IMG_4350

Pumpkin Coffee Cake Bars (grain-free, egg-free, paleo)

Crust-
2 cups almond flour
1/2 cup butter or coconut oil (butter tastes better!)
1/2 tsp salt
1/2 tsp baking powder
Should be dry and dense, press into greased 8inch or 9inch baking dish. Bake 350 for 15-25min until browned on top

Filling-
1 can organic pumpkin
3/4 cup maple syrup
1 tbs cinnamon
1/2 tbs pumpkin pie spice
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla extract

Topping-
1 cup almond flour
3 tbs butter or coconut oil
1/4 tsp salt
1-4 tbs maple syrup (desired sweetness)

Lower oven heat to 325. Using spatula, spread pumpkin mixture over baked crust. Using hands, crumble topping in tiny pieces on top of pumpkin, evenly spread. Pat the crumbs down slightly so they stick to the pumpkin.
Cover in foil, Bake 325 for 20min, remove foil and bake additional 15min until browned on top.

IMG_4352

Pumpkin Coffee Cake Bars (nut-free, gluten-free, egg-free)

Crust-
1 3/4 cups oat flour
1/2 cup butter or coconut oil (butter tastes better!)
1/2 tsp salt
1/2 tsp baking powder

1/4 cup cold water

Should be dry and dense, press into greased 8inch or 9inch baking dish. Bake 350 for 15-25min until browned on top

Filling-
1 can organic pumpkin
3/4 cup maple syrup
1 tbs cinnamon
1/2 tbs pumpkin pie spice
1/4 tsp salt
1 tsp baking soda
1 tsp vanilla extract

Topping-
3/4 cup oat flour

1/4 cup gluten free all-purpose flour
3 tbs butter or coconut oil
1/4 tsp salt
1-4 tbs maple syrup (desired sweetness)

Lower oven heat to 325. Using spatula, spread pumpkin mixture over baked crust. Using hands, crumble topping in tiny pieces on top of pumpkin, evenly spread. Pat the crumbs down slightly so they stick to the pumpkin.
Cover in foil, Bake 325 for 10min, remove foil and bake additional 25min until browned on top.

IMG_4351

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