Autumn is my favorite season when I can really embrace my love of pumpkin-based dishes.
I love pumpkin soups, salads, side dishes, but pies and bars are my definite favorite.
They are super easy to make, very healthy and yummy looking.
Today I want to show you my new pumpkin-based recipe where there are no nuts, gluten or white sugar.
They are delicious and can be cooked two ways: baked or raw.
I personally prefer them baked but my kids love everything that is cold… so… raw it is.
I use canned pumpkin puree but you can prepare your own by baking the pumpkin and blending it into a smooth puree.
If you want your bars raw just simply freeze them, or if you want them baked, bake them in the oven at 325F till they are set and a bit brown.
They will smell delicious!
I promise! Ready? Let go cooking!
We will need:
For the base
1 cup of gluten-free oats
1/2 cup of coconut flour
4 table spoons of coconut oil
3 table spoons of maple syrup
1 table spoon of fresh orange juice
For the filing
2 cups of canned pumpkin puree
2 table spoons of coconut oil
2 table spoons of maple syrup
1 tea spoon of apple cider vinegar
2 table spoons or orange juice
1/4 tea spoon of guar gum (optional)
Grind your oats into the fine flour. Mix it with the coconut one.
Add other remaining ingredients.
You will have slightly sticky base for the bars.
Put the base in a pan you like. Press down well.
Mix everything for the filing.
I suggest you soak your dates for an hour or two, so they will give you no hard time blending them in the filing.
Pour the filling over the base.
Smooth it out. Decorate with some seeds.
Freeze or bake.