This is a great recipe that we use for snacks or part of a packed lunch. It also makes a great breakfast side or brunch dish. You can replace pumpkin/squash puree with another fruit for variety. Applesauce works well.
ENJOY!
SCD Pumpkin Crumble Bars
2018-02-06 15:06:50
Yields 12
Prep Time
15 min
Cook Time
45 min
Nutrition Facts
Serving Size
153g
Yields
12
Amount Per Serving
Calories 493
Calories from Fat 196
% Daily Value *
Total Fat 22g
34%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 63mg
21%
Sodium 267mg
11%
Total Carbohydrates 69g
23%
Dietary Fiber 1g
5%
Sugars 40g
Protein 8g
Vitamin A
66%
Vitamin C
2%
Calcium
12%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- CRUMB TOPPING
- 1/4 cup Coconut Flour
- 1/2 cup Almond Flour
- 3 T. Honey
- 1/2 teas. Cinnamon
- 2 T. Coconut Oil or Butter, softened
- CAKE
- 1/4 cup Coconut Oil
- 1/2 cup Honey
- 1 cup Pumpkin Puree (or Butternut Squash Puree)
- 4 Eggs
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/2 teas. Baking soda
- 1 teas. Ginger, ground
- 1 teas. Cinnamon
- 1/2 teas. Cardamon, ground
- 1/2 teas. Salt
Instructions
- Preheat the oven to 325 F.
- Cut parchment paper to line a 9 x 9 baking pan.
- Combine all the dry ingredients for the crumb topping. Stir well. Add the honey and softened butter (or coconut oil). Mix with a fork, pressing the butter into the mixture to get a crumbly texture.
- Combine the eggs, honey, pumpkin and coconut oil for cake mixture. Mix until smooth.
- Combine dry ingredients for the cake mixture and then add to wet mixture. Stir 10-15 times. Do not over mix.
- Add cake batter to pan and then top with crumbles of the topping.
- Bake for 40-45 minutes or until a toothpick comes out clean in center.
- Cool and enjoy! Store refrigerated.
We Cook to Cure https://www.wecooktocure.com/
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