Cakey Paleo Pumpkin Crumble Bars

Cakey Paleo Pumpkin Crumble Bars

paleo gluten free dairy vegetarian pumpkin bar cake

I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.

I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance.  I followed her recipe to the letter and they came out awesome!

paleo gluten free dairy vegetarian pumpkin bar cake

I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.

No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.

paleo gluten free dairy vegetarian pumpkin bar cake

They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!

Cakey Paleo Pumpkin Crumble Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegetarian
Ingredients
  • CRUMBLE BARS:
  • ⅓ cup coconut flour, sifted
  • 2 eggs, beaten
  • ⅓ cup organic pumpkin puree (Make sure pumpkin is the only ingredient. I bought can at Trader Joes).
  • ⅓ cup organic maple syrup
  • 3½ Tbsp unsweetened almond milk or coconut milk (I used almond milk)
  • 2 Tbsp coconut oil, melted
  • 2 tsp pumpkin pie spice
  • 1 tsp gluten free organic vanilla extract (can use regular vanilla extract)
  • 1 tsp cinnamon
  • ⅛ tsp sea salt
  • ½ tsp baking soda + 1 tsp apple cider vinegar, mixed in a separate pinch bowl (will be very fizzy at first)
  • CRUMBLY TOPPING:
  • ⅓ cup almond meal (I bought mine at Trader Joes)
  • 3 Tbsp unsweetened organic coconut flakes
  • 2½ Tbsp coconut oil, melted
  • 1 Tbsp coconut palm sugar
  • ¼ tsp cinnamon
Instructions
  1. Preheat oven at 350 F, and grease or oil an 8x8 pan (You can double the recipe and use a 9 x 13 pan like I did).
  2. In a large mixing bowl combine sifted coconut flour, pumpkin pie spice, cinnamon, sea salt. Mix together thoroughly. Set aside.
  3. In a seperate large mixing bowl combine 2 beaten eggs, almond or coconut milk, pumpkin puree, melted coconut oil, maple syrup and vanilla extract. Mix together until combined.
  4. In a little pinch bowl, combine the baking soda and apple cider vinegar, let fizz. Once it stops fizzing, add it to the egg mixture and mix thoroughly.
  5. Add coconut flour mixture to the egg mixture and stir until combined.
  6. Pour and spread batter into greased 8 x 8 pan, and set aside. It will be very watery but don't worry.
  7. In a small mixing bowl combine all the crumble topping ingredients, adding them melted coconut oil last. Use a fork to mix topping until a paste forms.
  8. Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan.
  9. Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick or knife comes out of center clean. I baked my 9 x 13 pan for 28 minutes.
  10. Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
  11. Cut into bars and serve.

 

 

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