Coconut Flour Pumpkin Bars

Coconut Flour Pumpkin Bars: A Busy Mom's Delight

Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and dinner prep, finding time for anything beyond the bare essentials feels like a luxury. But let's be honest, even busy moms deserve a delicious treat now and then! That's where these Coconut Flour Pumpkin Bars come in. They're surprisingly easy to make, even on a weeknight, and the results are incredibly rewarding. The texture is wonderfully moist and slightly crumbly, with a subtle sweetness that's perfectly balanced. The pumpkin adds a warm, autumnal touch, making them ideal for a cozy evening or a special occasion.

I stumbled upon this recipe while searching for healthier dessert options. Being mindful of sugar and refined carbs is important to me, and this recipe fits the bill perfectly. The use of coconut flour adds a delightful nutty flavor and helps keep the bars gluten-free. I've adapted the original recipe slightly, adding a touch of almond milk to adjust the consistency – a small tweak that made a big difference in achieving that perfect texture. You can, of course, omit the milk as the original recipe suggests, but I found it resulted in a batter that was too dense for my liking. Feel free to experiment and find what works best for you! The topping is a simple mixture of nuts and coconut flour, adding a delightful crunch that complements the soft interior perfectly. Trust me, these bars are a crowd-pleaser – they're healthy-ish, incredibly flavorful, and satisfying enough to curb any sweet cravings without leaving you feeling sluggish.

The beauty of this recipe is its versatility. You can adjust the sweetness to your preference, using more or less stevia. You can also get creative with the topping, adding different nuts, seeds, or even dried cranberries. The possibilities are endless! The whole process takes about an hour, and the baking time is minimal. It's the perfect recipe for busy weeknights or when you need a delicious treat without spending hours in the kitchen. I usually make a double batch, keeping some for my family to enjoy throughout the week and sharing the rest with friends and neighbors. The bars store well in an airtight container at room temperature, making them a convenient and delicious snack on the go.

Ingredients:

• 2 tablespoons maple syrup
• 1/2 teaspoon cinnamon
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons salt
• 1/2 cup butter melted
• 1 teaspoon ground nutmeg
• 2 tablespoons coconut sugar
• 1/2 teaspoons salt
• crumb topping
• 1/4 cup coconut flour
• 1/2 cup coconut oil
• 1/4 cup finely chopped pecans
• 2 tablespoons melted coconut oil
• 1 1/2 cups coconut flour
• 4 packets of stevia
• 1 15 oz canned pumpkin
• 3/4 cup almond milk*
• 12 large eggs

*Please note: The original recipe doesn't call for milk, but I found the batter too thick without it.

Making these Coconut Flour Pumpkin Bars has become a cherished part of my routine. It's a small act of self-care amidst the chaos of motherhood, a reminder that even amidst the whirlwind, there’s always time for a little sweetness. And these bars? They're the perfect dose of deliciousness!

Step-by-step

• For the bars: In large bowl, blend together stevia, pumpkin, almond milk, coconut oil, butter, vanilla extract, and eggs until smooth.
• In a separate bowl, mix coconut flour, baking powder, cinnamon, nutmeg, cloves, and salt.
• Sift the coconut flour mixture into the large bowl with the wet pumpkin mixture. Stir dry mix into wet mix. If mixture seems too thick, add more almond milk until it’s more of a pumpkin pie consistency. *Please note: original recipe doesn’t call for milk, but the batter seemed incredibly too thick to become bread…so if you want bread, you should omit the milk!
• Pour batter into greased pans.
• For the topping: Mix all crumb ingredients together - the consistency reminds me of wet sand.
• Spread on the top of the bread batter.
• Bake at 350 degrees F for 50 minutes or until toothpick comes out clean.
• Allow to cool on rack for 10 minutes before removing from pans.