As the weather is turning cooler, pumpkins are ripening in the fields, which makes me think of this recipe. For those of you who are looking for a gluten free, grain free. something sweet to have with your coffee, this has been a fail-proof recipe for me. Try it once, and it will become a favorite. I’m not sure where I found this recipe…so unfortunately I can’t give credit to the creator of this cake. 😦
GRAIN FREE PUMPKIN BARS
1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup almond butter
2/3 cup honey
4 eggs (you can try using flax “eggs” instead)
4 teaspoons of pumpkin pie spice (Try making your own by combining 2 tsp.ground cinnamon, 1 tsp. ground ginger, 1/2 tsp. ground nutmeg and 1/2 tsp. ground cloves)
2 tsp. vanilla extract
1/2 tsp sea salt
1 tsp baking soda
Preheat oven to 350* F. Grease an 9″ x 13″ glass pan with coconut oil or butter.
Combine all the ingredients in a medium sized bowl and mix well until a smooth batter forms.
Pour the batter into the greased pan and bake at 350*F for approximately 25 minutes, or until the centre is firm and a tester (a toothpick, a sharp small knife or a skewer) inserted into the cake comes out clean.
Cool on a rack before cutting. You can top this with a whipped topping if you wish.