Turkey day is less than a week away and perhaps you’re concerned about all the pumpkin desserts and wishing that pumpkin pie was as healthy as celery. Well I can’t help with that, but I can offer you a great alternative.
One of the best things about this pumpkin bar recipe is that it uses coconut flour which expands a lot, meaning you don’t need much (which is both cost effective and keeps the carbs lower). Looking for a fat free option? See my notes below!
Paleo Pumpkin Bars http://elanaspantry.com/paleo-pumpkin-bars/
- 1/3 cup coconut flour
- ¼ tsp sea salt
- ½ tsp baking soda
- ½ tsp cinnamon
- 4 large eggs
- 1 cup pumpkin
- 1/3 sugar-free syrup
- ¼ cup coconut oil
In a food processor, combine flour, salt, soda, and cinnamon. Pulse in eggs, pumpkin, syrup, and oil until well combined. Transfer batter to an 8” square baking dish and bake at 350 for 25-35 min. Cool before serving.
Makes 2 protein/fat/carb servings for L1 – these would be very large servings! If you make at least 4 servings from this, the fat from the oil becomes more and more negligible as portion size decreases. But you can make this fat free. Sub in more pumpkin for the coconut oil – pumpkin is a great substitute for oil so try it out in other recipes too. That will also increase the pumpkin flavor. This recipe has a very, very mild pumpkin flavor which I prefer; however, I think pumpkin lovers would prefer the fat-free, all-pumpkin version better anyway! I chose to halve this recipe and put it in a 4” square pan. While the whole pan could’ve served as one large protein/fat/carb serving, I chose to cut small 1”x2” or smaller pieces at a time for just a taste – and I shared this with non-NGPT family members who enjoyed it too!
As the November holiday approaches, plan to feast with family, feast with friends, and as always…FEAST ON!!!
~Coach Lauren
