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Pumpkin, pumpkin, pumpkin! Check out my pumpkin bar recipe that only counts toward your 21 Day Fix teaspoons. It’s true! ENJOY!
Grain Free Pumpkin Bars
2014-09-06 19:22:46
Serves 12
A splendid pumpkin bar recipe the entire family will enjoy!
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
- 1/2 green container pumpkin
- 1/2 green container chilled almond butter
- 1/4 c honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350.
- Spray 8x8 baking dish with coconut oil.
- Mix all ingredients until smooth and fully incorporated.
- Pour into prepared baking dish.
- Bake for 20 minutes, or until firm, and inserted knife comes out clean. Baking times vary per oven.
- Allow to cool in dish.
- Cut into 12 equal bars.
- SMELL THEM. They are ridiculously good.
- Serve with optional toppings such as five pecan halves (1/2 blue), honey, maple syrup or frothed vanilla almond milk.
- Put in your belly.
21 Day Fix (one bar/serving)
- 0.04 green (don't you dare tally 0.04 of vegetables out of your daily allowance or I will hunt you down and punch you)
- 2 oil teaspoons
- 1 honey teaspoon (page 15)
- Optional toppings
Yummy tip
- Want to make it a treat exchange? Add 1 teaspoon of dark chocolate chips per serving to the batter OR just throw them on top after baking.
From Forks to Fitness https://fromforkstofitness.com/
Thank you!
When making these am I only using 1/ 2 green of pumpkin ? That’s not much
Nope, doesn’t need much at all.
Do you use pumpkin pie filling or pumpkin puree?
Pure pumpkin, Andrea. Pie filling usually has sugar and other things added to it, boo.
“0.04 green (don’t you dare tally 0.04 of vegetables out of your daily allowance or I will hunt you down and punch you)” I snorted at this comment 😛 hahaha and your expert testers are too cute for words!!
Hehehe! Thank you, Madeeha!
These were delicious! Even my picky 2 and 1 year old inhaled them!
Oh, they are so addicting, Raeanne! Glad you guys like them!
What am I doing wrong? I have tried to make these twice and the first time doubled the recipe and they were soup. The second time was better but stil not able to cut them like bars they were just liquid. Help!
Hmm, I’m not sure, Mary. If you are doubling the recipe, are you also doubling the pan size? Using chilled almond butter?
I made these a couple of hours ago and just had my first piece. They are absolutely delicious. Thank you for your awesome recipes.
Oh, wonderful! Glad you like them, Candy!
Hi I haven’t made these yet..what containers do I count for 1 bar?
Never mind it says at the end..0.04 green I guess that threw me off ..lol
Haha, yes! 😀
I love these, however they turn out REALLY mushy. I can’t pick them up, just eat them like a really thick pudding. What am I doing wrong?
Oh, no! Did you use chilled butter? Did you bake until a knife comes out clean?
I’m outnofnhoney. C
I’m out of honey. C
I’m out of honey. Can I use 1/4c coconut sugar?
Hmm, you could totally give it a try, Taylor!
If I use Justin ‘s MAPLE flavored almond butter, will I still need the 1/4 cup honey?
Ooh, I’m not sure, Beth. I would say, just guessing, if you already have a sugar/sweet source in your almond butter, I wouldn’t add another. That being said, I’m not sure how Justin’s would/will react in this recipe.
No egg? What holds it together?
No egg! The pumpkin, almond butter and baking soda do the trick.
Added choc chips and love them! However I used “pure pumpkin” from a can..is that a bad thing?
I don’t understand why everyone’s ingredients say “honey”. I have yet to read in the book that honey is allowed. Am I missing something?
Yepper, Boon. It’s on page 15.
I am new : ) What is the exchange? 1 orange?
Hey there, Susie! The exchanges are at the bottom of each recipe. This particular one is 1 bar = 2 teaspoons.
These are UNBELIEVABLE!!! I love them!
Yay, so glad you like them, Dawn!
What kind of almond butter do you use?
Might be a stupid question but could I use natural peanut butter instead of almond butter?
I have never used peanut butter, but many have and reported back that it works just fine! 🙂
Hi, I’m planning to make this tomorrow.
I have a few questions, can I use the purree pumpkin can? Also, do you put the almond butter in the fridge to chill it? if so, how long? Thanks!
Hi- what do u use to mix them? Do you hand mix with a fork/spoon or use something else? Also I noticed it was hard to get firm but I didn’t want to burn. I noticed yours look really firm- what am I doing wrong? I chilled the almond butter and even waited till the knife came out. However they were AWESOME!!! Thanks
How do you store them? Fridge? Or can you leave them out?
They turned out awesome! Thanks Jean!
I made these with peanut butter and they were so yummy!
Jean how do you think up such deliciousness?!! Amazing goodness!
Haha! I don’t mind hearing that one bit! I just think of what my family naturally loves and then reverse engineer them or “fix” them.
Wouldn’t these be 3 teaspoons per serving instead of two. I may just be missing something.
No. There are 24 teaspoons in 1/2 cup. Divide that into 12 servings and that gives you 2 teaspoons per serving.