Gluten Free Pumpkin Bars
Moist and chocolatey pumpkin bars made with pumpkin puree and gluten free oats
Equipment
- 8x8 baking pan
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/2 cup nut butter- I like almond or cashew for this slightly melted so it is runny
- 1/3 cup maple syrup
- 1 1/2 cup oat flour I use gf whole oats and blend them with a food processor until I get a flour like texture
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 cup dark chocolate chips or chunks
Let's Make It
- Preheat the oven to 375℉
- Line an 8x8 baking pan with parchment paper or grease heavily with olive oil or butter to prevent sticking
- In a bowl combine the pumpkin, eggs, maple syrup and nut butter. Once the consistency is smooth, add in the oat flour, baking powder, and pumpkin pie spice, mix until you have a smooth, thick batter.
- Pour the batter into the 8x8 pan and top with chocolate chips/chunks.
- Bake in the oven for 25-30 minutes or until the bars are firm and golden brown on top.
- Once the bars are cool, cut into 12 squares and store in the fridge for up to 7 days.