You may have heard me say before that we have serious issues with pumpkin in this house. My boy is anaphylactic to pumpkin, and while I could certainly keep it away from him, I prefer to just keep pumpkin out of the house. Anaphylactic reactions are so scary! I'm not taking any chances.
For this reason, all "pumpkin" treats and foods in this house are made with either sweet potatoes or butternut squash. The difference is completely unnoticeable to us!
And thank heavens . . . I can't imagine going through life without "pumpkin" foods!
These bars are practically a health food! No grains, no dairy, no refined sugar, no allergens! You could should eat these for breakfast and feel no guilt!
They taste like a piece of pumpkin pie, minus the crust. YUM!
"Pumpkin" Pie Bars - Gluten, Grain, and Dairy Free
3 eggs
1 1/2 c. butternut squash puree (you could use real pumpkin, if tolerated)
2 tsp. vanilla
1/3 c. honey
2 Tbsp. olive oil (light in taste)
1/2 c. coconut flour
1 Tbsp. cinnamon
1/4 tsp. ginger
1/4 tsp. salt
1/8 tsp. nutmeg
1 1/4 tsp. baking soda
1/2 tsp. lemon juice
For the butternut (or pumpkin) puree: Cut open squash, scoop out seeds and strings, and roast, cut side up in 400* oven, with oil and salt sprinkled on top, for 1 hour. When cools scoop out the squash, and blend in food processor until smooth and pureed.
For the "Pumpkin" Pie Bars: Beat eggs with a mixer for 5 minutes, until pale and frothy. In separate bowl mix all ingredients until well combined. Fold eggs into squash/flour mixture and gently mix until well combined.
Spread into parchment lined 9 X 9 pan. Bake at 350* for 45-55 mins. Cool completely.
For a SUPER yummy treat, top these with this fantastic cream!
Enjoy!
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