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Healthy Pumpkin Bars

This is an AIP recipe that's been altered to make it low oxalate. It's full of fiber with coconut flour, manna, and pumpkin. There's nothing harmful here for most people! Enjoy a holiday treat! 

Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 9
Author Monica Stapleton

Ingredients

  • 1/2 cup Coconut Manna
  • 1/2 cup Coconut oil
  • 1/4 cup Coconut flour
  • 1 1/2 cups Cooked pumpkin Can use butternut squash instead
  • pinch Salt
  • 2 tsp Cinnamon extract
  • 1 Tbsp Fresh ginger, finely grated
  • 1/4 cup Maple Syrup

Instructions

  1. Line the bottom of a square 8x8 brownie pan with parchment paper. 

  2. Melt coconut oil and manna in a small saucepan over low heat. 

  3. In food processor, blend the squash, cinnamon extract, ginger, coconut flour, salt and maple syrup. Add melted coconut oil and manna and blend for a few more seconds until all big pieces are pureed.

  4. Dump batter into the pan and smooth the top with a knife. Bake for 25 min at 350 degrees. 

  5. Remove from oven, let cool, cover and put in fridge until completely chilled; about 3 hours.