PUMPKIN PIE BARS | healthy recipe
These pumpkin pie bars are the perfect healthy dessert for an autumn gathering. Made with pumpkin puree, coconut flour, maple syrup, and warm, cozy spices; they’re gluten-free, grain-free, and oh so delicious!
If you like pumpkin pie, you will love the convenience of these pumpkin pie bars studded with chocolate chips. They have a light, custard-like texture just like pie but can be cut into squares just like a brownie.
This is a one-bowl-dump-and-stir recipe (my favorite type!). Much easier than pumpkin pie and they work well for breakfast, dessert, or a snack.
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INGREDIENTS & PRODUCTS USED + MENTIONED:
8x8 Baking Dish:
Coconut Flour:
Glass Mixing Bowls:
Glass Storage Container:
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15 ounce can of pumpkin puree
3/4 cup coconut flour
1/2 cup maple syrup
1/4 cup almond milk
2 eggs
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/3 `cup chocolate chips*
INSTRUCTIONS
Preheat oven to 350ºF.
Grease and 8×8 baking dish with coconut oil, butter or cooking spray.
In a large bowl combine; coconut flour, pumpkin puree, maple syrup, almond milk, eggs, pumpkin pie spice, cinnamon, baking soda, and salt. Mix well.
Stir in chocolate chips.
Transfer batter to prepared baking dish.
Bake for 45 minutes or until set through and lightly golden brown on top.
Cool completely and refrigerate for a minimum of eight hours before cutting into nine pieces. Enjoy!
NOTES
Be sure to buy dairy-free chocolate chips if you need the recipe to be 100% dairy-free.
For a more cake-like texture, swap the coconut flour with 1 cup of oat flour and eliminate the almond milk. I love this version for breakfast.
Be sure to store these bars in the refrigerator. They are best when eaten cold.
Experiment with different stir-ins. Dried cranberries, shredded coconut, pecans, and walnuts would all be delicious!
NUTRITION
Serving: 1bar | Calories: 167kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 38mg | Sodium: 179mg | Potassium: 151mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7426IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
Ultra MOIST Oatmeal Banana Bread
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PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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Amazing Bran Muffins Recipe
This Bran Muffins recipe is an easy and delicious breakfast or grab-and-go snack! These muffins are full of fiber and are so soft, moist, and flavorful! You won’t be able to stop at just one when you try these tender muffins. Since they're so easy to make it's a recipe I love to whip up with my kids. These homemade muffins are a great breakfast treat and my boys love them in their lunchbox! By the way, you can totally add raisins, nuts, blueberries, or any of your favorites to make this recipe your own.
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Sarah Makes Pumpkin Raisin Muffins - LARGE FAMILY STYLE!
Sarah may be young, but she's been cooking from scratch for many years already! However, she only knows BULK baking since our large family eats a lot! She has an amazing muffin from pumpkin that we've roasted and pureed ourselves! These delicious muffins are moist and have extra sweetness from raisins that are added to the batter. They're perfect to put in the freezer and then pull out for a quick breakfast on a busy morning!
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Samuel - 18
Sarah - 16
Andrew - 14
David - 12
Anna - 9
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How to Make a Low-Fat Pumpkin Cake : Low-Fat & Delicious Recipes
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Not all pumpkin cake recipes will end up being high in fat. Make a low-fat pumpkin cake with help from the Founding Director of NutriFit in this free video clip.
Expert: Jackie Keller
Contact: jackiekeller.com
Bio: Jackie Keller is the Founding Director of NutriFit, which specializes in fresh, gourmet, customized & delivered meal programs that are tailored to accommodate an individual's health & lifestyle needs.
Filmmaker: John Wilbers
Series Description: Just because a recipe is low in fat doesn't mean that it won't be delicious. Find out how to prepare low-fat and delicious recipes with help from the Founding Director of NutriFit in this free video series.