PALEO PUMPKIN BARS #healthyfood

Paleo bars stuffed with pumpkin and spice! These very little squares of heaven style similar to pumpkin pie! And they’re paleo:) which suggests they’re gluten-free, sugar free and farm free. They style like fall in an exceedingly bite and ar screw-topped with a lightweight maple ice you may be drooling over.

I’m typically the one to bring the desserts to the gatherings however as a result of i used to be coming back from the marriage celebrations out of city I didn’t have time to make something for the party. i'd have darling to bring these Paleo Pumpkin Bars!

My mammy went gluten-free regarding 2 years past when a doctor told her that there’s an opportunity it'd facilitate the symptoms of her inflammatory disease. And it worked! The diet helps regulate the swelling in her joints therefore she chuck protein free the maximum amount as she probably will. as a result of these bars ar created with almond flour and coconut flour they’re excellent for her!

I’m also just trying to clean up my diet, even with swimsuit season behind us! I’m doing my best to keep the sugar, fat and guilty sweets out of my daily diet.

Especially since I just started a new work out program! And it just so happened to have been created by my amazingly talented boyfriend. He has his Masters in Exercise Science and just launched an online personal training business called, Hearbeat Strength. Beyond all the smarts he’s got going on he’s easily the most inspirational person I know (his story is awesome!). If you want to be motivated and encouraged by someone’s story, I highly encourage you check it out!

Also try our recipe :  Gluten Free Pumpkin Banana Bread #heathysnack

INGREDIENTS :

Paleo Pumpkin Bars:

• 2 cups almond flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• 2 teaspoons pumpkin pie spice
• ¼ cup almond butter
• 2 tablespoons coconut oil
• ¼ cup coconut sugar
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 2 tablespoons almond milk
• 1 cup pumpkin puree

Maple Frosting:

• 1/2 cup grass-fed butter ghee, or coconut oil, softened
• 1/3 cup maple syrup
• 1/4 teaspoon cinnamon
• 1 1/4 tablespoons coconut flour
• 2 1/2 tablespoons coconut milk
• 1 tablespoon coconut sugar

INSTRUCTIONS :

1. To make the bars, preheat the oven to 350 degrees F. Grease and line an 8x8 baking dish and set aside.
2. Combine the almond flour, salt, baking soda, baking powder and pumpkin pie spice in a small bowl and mix well. Set aside.
3. In a medium to large microwave safe bowl, add the coconut oil and almond butter together. Place in the microwave and heat on high for 30 seconds. Stir well and place back in the microwave to heat completely. Remove from microwave and stir until combined. Add the coconut sugar, maple syrup, vanilla and almond milk to the almond butter and coconut oil and stir until well-combined. Add the pumpkin puree and stir well.
4. Add the dry ingredients to the wet ingredients and stir well until all ingredients are combined.
5. Pour mixture into the prepared pan and place in the oven for 30-35 minutes, until center is set. Bars will be slightly moist. Allow to cool in pan for 15 minutes then place the bars in the pan in the refrigerator for at least 30 minutes, or up to a few days.
6. While the bars are cooling, prepare the frosting. In a medium bowl, beat the grass-fed butter or ghee until smooth and creamy, about 1 minute. Add the maple syrup, cinnamon, coconut flour, coconut milk and coconut sugar and beat will until combined, about 2 minutes. If you're using ghee add an additional tablespoon of coconut flour. When bars are completely cool, remove them from the pan and cover them with the frosting. Chill in the refrigerator again for 15 minutes. Cut and enjoy! Or keep in the refrigerator for up to one week or in he freezer for one month.

Read more our recipe : CLEAN EATING LETTUCE WRAPS WITH CHICKEN AND AVOCADO #dietfood

Source : bit.ly/2X8h49L