Pumpkin is great for adding moisture to baked goods, and these Paleo Pumpkin Bars are moist and delicious. They’re almost a cake, but if you call them bars, no one expects frosting. 🙂
These bars are very similar to my Paleo Apple Bars. One of the changes I made was using coconut palm sugar instead of honey. These didn’t need the extra moisture, and I like that coconut sugar has a lower glycemic index.
The bars are a bit fragile, so they’re not something you can throw in your purse. But they’re a great snack or healthy dessert.
Yield:
Paleo Pumpkin Bars
Ingredients
- 1 cup almond flour (I use Honeyville brand)
- 1/2 cup unsweetened shredded coconut (I use Let's Do Organic brand)
- 1/2 cup coconut palm sugar (or brown sugar)
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup canned pumpkin or pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsweetened almond butter
- 1/4 cup melted coconut oil (I use Tropical Traditions brand)
- 2 large eggs, lightly beaten
- 1 cup chopped pecans
- 1/4 cup flax seeds
Instructions
- Preheat oven to 350° F and grease a 9 x 13 inch baking pan.
- In a mixing bowl, whisk together the almond flour, coconut, cinnamon, baking soda, salt, and ginger.
- Add the pumpkin, almond butter, coconut oil, and eggs. Beat with a mixer until everything is incorporated.
- Stir in the pecans and flax seeds.
- Spread the batter in the prepared pan and bake about 20 minutes or until a toothpick inserted in the center comes out clean.
Hi Linda!
Flax seeds must first be *cracked* or ground to release their nutrients. Whole flaxseed remains intact and unmetabolized throughout the digestive system, and ground, though more nutrient-dense, behaves entirely different when cooked—especially in warm, moist foods.
So, in your Paleo Pumpkin Bars, Linda, is the flaxseed added for bulk and texture primarily or for that AND its nutrient content?
I love that! *They’re almost a cake, but if you call them bars, no one expects frosting.*
LOL … A smart *cooky*!
Have to make these for my friends on a paleo diet for Halloween. Yum!
These look and sound wonderful, Linda! I actually made some Paleo Pumpkin Pie Bars the day before yesterday. Mine have some of the same ingredients, but are quite a bit different in looks, although they, too, are a bit soft. But that’s okay because they’re meant to have a pumpkin pie texture. I love how many variations there can be of the same idea. 😉 Unfortunately in getting Mom and Mr. GFE to test them, they all disappeared too quickly. So quickly, no photos were taken. Must make more soon. I will also try your recipe. I love the inclusion of almond butter. That’s always a favorite ingredient when it comes to bars and muffins!
Shirley
Could I make these with Truvia instead of palm sugar? I think t would taste just as good!
Hi Ruth. I’m sorry, but I don’t have any experience with using Truvia. It’s worth a try.
Are the flax seeds measured and then ground…….or are they ground first, then measured?
Thanks
Can this recipe be made with butter or margarine instead of almond butter which I never use.
No, butter or margarine are not good substitutes, but peanut butter would work.