Magical Paleo Pumpkin Crumble Bars are a great fall treat. Creamy pumpkin cake layer with a coffee cake crumble topping. Will magically disappear from your kitchen!
⅓cuporganic pumpkin puree .make sure pumpkin is the only ingredient
Sweetener of choice: ⅓ organic maple syrupor for low carb version use ⅓ cup low carb maple syrup + 25 drops liquid stevia (I used Nature’s Hollow Maple Syrup)., or could use ½ cup erytritol +⅓ cup water., for paleo and vegetarian
¼cupunsweetened almond milkor coconut milk.
2tablespooncoconut oil or dairy buttermelted.
1teaspoongluten freeorganic vanilla extract.
½teaspoonbaking soda + 1 teaspoon apple cider vinegarmixed in a separate pinch bowl (will be very fizzy).
Crumble Topping:
½cupalmond or pecan meal (grind up raw almonds or pecans in a magic bullet or coffee grinder until coursegrained meal forms) or can purchase at Trader Joes.
3tablespoonunsweetened organic coconut flakes.
2tablespooncoconut sugar for paleoor for low carb use a low carb granulated sweetener (I used 2 tablespoon eyrithritol).
1teaspooncinnamon.
3tablespooncoconut oil or dairy buttermelted.
Instructions
Preheat oven at 350 F, and grease or oil an 8x8 pan.
In a large mixing bowl combine: ⅓ cup sifted coconut flour, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and ⅛ teaspoon sea salt. Mix together thoroughly. Set aside.
In a different large mixing bowl combine: 2 eggs, ¼ cup almond or coconut milk, ⅓ cup pumpkin puree, 2 tablespoon melted coconut oil or butter, ⅓ cup maple syrup or sweetener of choice, and 1 teaspoon vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
Add coconut flour mixture to the egg mixture and stir until combined.
Pour and spread batter into greased 8x8 pan, and set aside.
In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, *seen in photo above*.
Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
Cut into 9 medium size bars and serve.
Video
Notes
Nutritional Data For Low Carb Version: Serving: 1 medium size bar, Cal: 132, Fat:9.8 g, Carbs: 5.3/ Net Carbs: 2.7 g, Fiber: 2.6 g, Protein: 3 g, Sugar: 1 g,[Nutritional Data For Paleo Version: Serving: 1 medium size bar out of 9, Cal:163, Fat: 9.8 g, Carbs: 12 g/ Net Carbs: 9.4 g, Fiber: 2.6 g, Protein: 3 g, Sugar: 8 g.*Nutritional data is an estimate based on the products I used.*