Vegan Gluten-free Pumpkin Bars Grainfree
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
8
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Calories
166 kcal
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Course
Dessert
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Cuisine
American, Vegan, gluten-free
Vegan Gluten-free Pumpkin Bars Grainfree
Description
The Vegan Gluten-free Pumpkin Bars Grainfree use almond and coconut flours together with pumpkin puree to create a thick, hearty batter. Pumpkin pie spice and baking powder add warming flavor and lift. The recipe includes a cinnamon brown sugar streusel topping that is moistened slightly to form crumbly clusters that bake to a crisp contrast. Baking in a parchment-lined loaf pan allows easy removal and even cooking. After baking, the bars should cool in the pan and then chill before slicing to help maintain their shape.
The texture features a moist, dense crumb thanks to the pumpkin and nut flours, balanced by the streusel's crisp texture. The maple syrup and optional coconut sugar provide mild sweetness without overpowering the pumpkin flavor.
These bars can be served as a snack or dessert. Variations include substituting sweet potato or butternut squash puree. The recipe suggests using a pie crust for a nut-free option. Cooling and chilling before slicing improves texture and ease of serving.
The notes encourage using alternative purees for variety and mention an alternate nut-free recipe with a crust option. Nutrition information is provided for a single bar serving.
Ingredients
Wet:
- 1/4 cup maple syrup
- 2 tbsp coconut sugar optional, or other sugar for sweeter
- 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
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
- Sweet potato or butternut squash puree can replace pumpkin for variation.
- For a nut-free version, try a pie crust with pumpkin filling instead of almond-based bars.
- Chill the bars for about an hour before slicing to achieve clean cuts and firmer texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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