Grain Free Pumpkin Bars {Grain Free, Dairy Free, Egg Free, THM S, Paleo, GAPS}

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I’ve mentioned before that I love all things autumnal. Bonfires, hot coffee on cool mornings {decaf now because caffeine upsets Andrew’s belly}, soups, sweaters, the colors, etc. Fall really is my favorite season.

I also love baking. I don’t do a lot of it though because we I tend to eat way to much when I do. One of the things that I love about following Trim Healthy Mama is that I don’t have to worry too much about those baked goods as long as I can keep my portions under control.

These Grain Free Pumpkin Bars are filling and delicious with a large mug of coffee. I think they are best the second day after sitting in the fridge overnight. They are a little more dense and fudgy then. They work well for a snack, dessert or breakfast. My boys have eaten them several times and love them. They’ve taken them several places for snack and we’ve gotten requests for the recipe so I’ll share it here for all of you today.

Seth and Cameron prefer these bars made with the arrowroot powder in the bar rather than the psyllium husk and the dates in the frosting rather than just stevia but they do eat them either way. If you are following Trim Healthy Mama use the psyllium husks {the whole husks not psyllium powder} and stevia to keep these on plan. These pumpkin bars would be an S.

You’ll need almond meal and coconut flour for the grain free pumpkin bar and raw cashews for the dairy free “cream cheese” frosting.

I’ve used both pumpkin and butternut squash for this recipe. They both work well and I think any winter squash, except spaghetti squash, would work so feel free to use whatever you have on hand.

Grain Free Pumpkin Bars with Dairy Free Frosting
1 teaspoon stevia powder
1/2 cup melted coconut oil
1 cup pumpkin puree
1 Tablespoon flax meal
2 Tablespoons water
1/4 teaspoon salt
1/4 cup coconut flour
1 cup almond meal
1 Tablespoon whole psyillium husks or 1 Tablespoon arrowroot powder
1 1/4 teaspoons baking soda
1 1/4 teaspoons cinnamon

Dairy Free “Cream Cheese” Frosting
1/2 cup raw cashews
3/4 cup water
1/2 teaspoon vanilla
stevia to taste OR 2-3 large pitted dates

To make the Grain Free Pumpkin Bars:
Cream the first five ingredients together. Let rest for a minute or two while you whisk the dry ingredients together in a separate bowl. Slowly add the dry ingredients to the wet and mix on low-speed until. Spread batter into 8×11 cake pan. Bake at 325* for 25-30 minutes or until the top begins to crack.

To make the Dairy Free “Cream Cheese” Frosting
Place all the ingredients into a high-powered blender and blend on high on until smooth and thick. It will thicken the longer you blend it. Taste and adjust sweetener if needed. Spread onto the cooled pumpkin bars.

 

Enjoy! 🙂