Healthy Pumpkin Pecan Bars
Healthy Pumpkin Pecan Bars takes around 3 hours and 20 minutes from beginning to end. One serving contains 345 calories, 7g of protein, and 26g of fat. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 12 and costs $1.64 per serving. This recipe from Not Enough Cinnamon requires almond meal flour, pumpkin spice mix, coconut oil, and coconut oil. A few people made this recipe, and 15 would say it hit the spot. It works well as an affordable side dish. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is good. Similar recipes include Healthy Pumpkin Carrot Pecan Muffins, Pumpkin Pecan Bars, and Pumpkin Pecan Bars.
Servings: 12
Preparation duration: 30 minutes
Cooking duration: 50 minutes
Ingredients:
1 1/2 cups almond flour/meal
1/3 cup almond/cashew milk
2 tablespoons coconut oil or ghee
5 tablespoons coconut oil or ghee
1/4 cup coconut sugar
2 tablespoons coconut sugar
2 large eggs
1/4 cup maple syrup
2 tablespoons maple syrup
1/3 cup oat flour (see notes to make your own oat flour easily!)
1 cup gluten-free oats
1 1/2 cups pecans, roughly chopped
2 cups (or one 15oz. can) pumpkin puree, unsweetened
2 teaspoons pumpkin spice
1/2 teaspoon sea salt
3/4 teaspoon sea salt
Equipment:
food processor
oven
baking pan
mixing bowl
whisk
Cooking instruction summary:
Preheat oven to 350F/176C degrees.In a food processor, add oats and process until its a sandy texture, but not as fine as flour. Then add the remaining crust ingredients and pulse until dough comes away from the edge.Add dough to a 9x9 baking dish, using your hands to press it into one even layer. Parbake crust for 20 minutes or until browned and dry to the touch. In the meantime, whisk together all filling ingredients in a medium mixing bowl. Stir until smooth, then pour onto the parbaked crust. Bake for 25-30 minutes or until filling is firm but still a bit jiggly in the center. In the meantime, make topping: toss pecans together with oat flour, coconut sugar and salt with your hands. Mix in maple syrup and coconut oil/ghee until mixture comes together.After pumpkin filling has baked, sprinkle topping in one even layer overtop. Bake another 8-10 minutes or until filling no longer jiggles when you shake it. Set aside until completely cooled, then chill for 2 hours before serving.
Step by step:
1. Preheat oven to 350F/176C degrees.In a food processor, add oats and process until its a sandy texture, but not as fine as flour. Then add the remaining crust ingredients and pulse until dough comes away from the edge.
2. Add dough to a 9x9 baking dish, using your hands to press it into one even layer. Parbake crust for 20 minutes or until browned and dry to the touch. In the meantime, whisk together all filling ingredients in a medium mixing bowl. Stir until smooth, then pour onto the parbaked crust.
3. Bake for 25-30 minutes or until filling is firm but still a bit jiggly in the center. In the meantime, make topping: toss pecans together with oat flour, coconut sugar and salt with your hands.
4. Mix in maple syrup and coconut oil/ghee until mixture comes together.After pumpkin filling has baked, sprinkle topping in one even layer overtop.
5. Bake another 8-10 minutes or until filling no longer jiggles when you shake it. Set aside until completely cooled, then chill for 2 hours before serving.
Nutrition Information:
covered percent of daily need
