Paleo Pumpkin Pie Bars
Delightful, gluten-free bars capturing the rich, creamy taste of pumpkin pie with wholesome ingredients.
Ingredients
Base Ingredients
- 1 Tasse Kokosmehl (Coconut Flour) A gluten-free alternative that adds a subtle coconut flavor. Make sure to sift it for a lighter texture.
- 1/4 Tasse Arrowroot-Pulver oder Maisstärke (Arrowroot Powder or Cornstarch) Helps with binding and adds softness.
- 1 Teelöffel Zimt (Cinnamon) A warm spice that brings the essence of fall into your bars.
- 1 Teelöffel Backpulver (Baking Powder) To give your bars a lift.
- 1/2 Teelöffel Natron (Baking Soda) Works with the acid in coconut milk for that perfect rise.
- 3 große Eier (Large Eggs) Vital for the structure and moisture of the bars. Preferably use organic eggs for best results.
- 1/2 Tasse Kokosmilch (Coconut Milk) Opt for full-fat coconut milk for creaminess.
Filling Ingredients
- 1 Dose (2 Tassen) Kürbispüree (Canned Pumpkin Puree) Make sure it's 100% pumpkin for the best flavor.
- 1 Esslöffel Kürbiskuchengewürz (Pumpkin Pie Spice) Enhances the delectable fall flavor.
- 2 Teelöffel Vanilleextrakt (Vanilla Extract) Adds depth and sweetness.
- 1/4 Tasse Xylitol oder Lakanto-Monkfrucht-Süßstoff oder Kokoszucker (optional) Sweeteners can be adjusted based on your preference.
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and spray an 8×8-inch baking dish with non-stick spray.
- Mix Dry Ingredients: In a large bowl, combine Kokosmehl, Arrowroot-Pulver, Zimt, Backpulver, and Natron. Whisk until well combined and free of lumps.
- Combine Wet Ingredients: In another bowl, whisk together the Eier and Kokosmilch. Once blended, fold in the dry mixture until thoroughly combined—no dry patches should remain.
- Bake the Base: Press the mixture evenly into the baking dish and bake for about 15 minutes.
Assembly
- Prepare the Filling: In a separate bowl, mix together the Kürbispüree, remaining Kokosmilch, remaining Eier, Vanilleextrakt, and Kürbiskuchengewürz until smooth.
- Assemble the Bars: Pour the pumpkin filling over the baked base, using a spatula to smooth it out evenly.
- Bake Again: Return to the oven and bake for approximately 45 minutes, until the filling has set, and a toothpick inserted comes out clean.
- Cool and Serve: Let the bars cool in the pan, then slice into squares. Serve chilled or at room temperature.
Notes
For best results, ensure your pumpkin puree is not spiced. The bars can be stored in an airtight container in the refrigerator for up to 5 days and freeze well for up to a month. Add a pinch of nutmeg or ginger for extra flavor.