Vegan Gluten-free Pumpkin Bars Grainfree

Name: Vegan Gluten-free Pumpkin Bars Grainfree
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 serving
Ingredients: 1/4 cup maple syrup; 2 tbsp coconut sugar or other sugar for sweeter; 1 cup pumpkin puree; 1 tsp vinegar; 1/2 tsp vanilla extract; 1 tbsp flax seed meal; 1 cup almond flour; 1/4 cup coconut flour; 1 tbsp Potato Starch; 2 to 3 tsp pumpkin pie spice; 1.5 tsp baking powder; 1/4 tsp salt; 2.5 tbsp brown sugar; 3/4 tsp cinnamon; 2 tbsp almond flour or a combination of almond and coconut flours; 1/8 tsp salt

User Reviews

5.0

57 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8
Calories
166 kcal
Course
Dessert
Cuisine
American, Vegan, gluten-free

Vegan Gluten-free Pumpkin Bars Grainfree

Danielle Hudson

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These Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! Cinnamon streusel on top makes them decadent and festive. Oil-free Vegan Gluten-free Soy-free Grain-free Recipe. Can be refined sugar free.

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Ingredients

Servings

Wet:

1/4 cup maple syrup
2 tbsp coconut sugar or other sugar for sweeter , optional
1 cup pumpkin puree
1 tsp vinegar
1/2 tsp vanilla extract
1 tbsp flax seed meal

Dry:

1 cup almond flour
1/4 cup coconut flour
1 tbsp Potato Starch or other starch such as tapioca or corn
2 to 3 tsp pumpkin pie spice
1.5 tsp baking powder
1/4 tsp salt

Streusel:

2.5 tbsp brown sugar or use coconut sugar
3/4 tsp cinnamon
2 tbsp almond flour or a combination of almond and coconut flours
1/8 tsp salt

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Instructions

Line a loaf pan (9 by 5 inch. Keep some parchment hanging over the side so that you can pick the baked bars out of the pan without overturning). Preheat the oven to 350 deg F ((180 C).Mix all the ingredients under wet until well combined.
Mix the dry ingredients in a bowl and add to the wet, Combine to make a thick batter.
Drop the batter into a parchment lined loaf pan and even it out using a spatula.
Mix the streusel ingredients. Add about 1 tsp or so maple syrup, or almond butter or pumpkin puree to moisten it to make crumbs if the brown sugar isn't moist enough.
Spread on top. Bake for 30 to 35 mins.
Cool for 10 mins in the pan. Then remove from the pan by lifting up the hanging parchment, cool completely, slice and chill for an hour or so before serving.

Notes

Use sweet potato puree or butternut puree for variation.
For a nut-free option, try these fudgy Sweet Potato Pie Bars. Use pumpkin and a flour only pie crust or other crust of choice.
Nutrition is for 1 bar

Nutrition Information

Show Details

Calories 166kcal (8%) Carbohydrates 19g (6%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 121mg (5%) Potassium 195mg (6%) Fiber 4g (16%) Sugar 11g (22%) Vitamin A 4765IU (95%) Vitamin C 1.3mg (1%) Calcium 101mg (10%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 166 kcal

% Daily Value*

Calories	166kcal	8%
Carbohydrates	19g	6%
Protein	4g	8%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	121mg	5%
Potassium	195mg	4%
Fiber	4g	16%
Sugar	11g	22%
Vitamin A	4765IU	95%
Vitamin C	1.3mg	1%
Calcium	101mg	10%
Iron	1.3mg	7%