Pumpkin Pie Bars

downloadHi! Remember me?!? I’m that gluten free, dairy free, chocolate lovin’ foodie that used to fill your inbox with stories of my childhood and shenanigans. Ring any bells yet?! Yeah? No?! How about that food blogger who hasn’t posted anything in what feels like forever? Ha! Knew that would do it. I’ve been meaning to post something new for a while now, but writers’ block, kitchen avoidance, life, they all got in the way. But since I consider you my nearest and dearest, I feel as though you deserve to know why I disappeared and left you hungry in the first place.

Truth – I met a boy, and by “boy” I mean a MAN, and what a man he is. We met, I swooned, things got serious, and now I’ve gone and fallen head over heels in love with the guy. Don’t worry though, I’m not about to start boiling bunnies, but I am truly madly deeply. So no pun intended, but I put blogging on the back burner for a while and just took some time to do me, and by me I mean a lady doesn’t kiss and tell.

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But after way too many months of letting things simmer in my head, I’ve decided that I still want to share my gluten free adventures. Why?!? Because I miss it… I miss you… I miss being a part of your kitchen, and I love eating AND feeding the masses. Plus I’ve come to the conclusion that on occasion I need a sugary kick in the ass to help keep me sane. So here’s to a fresh comeback and some newly tested recipes!

First up… Pumpkin Pie Bars.

Pumpkin Pie Bars

Imagine taking a fork to the centre of a tasty pumpkin pie without all the crust getting in the way.

Ingredients

1/2 cup pumpkin (canned is fine, just make sure it’s 100% pumpkin)

1/2 cup almond butter

1/3 cup maple syrup

2 eggs

1 teaspoon of cinnamon

½ teaspoon of ginger

½ teaspoon of nutmeg

a little sprinkling of clove (optional but delish)

1 teaspoon vanilla extract

1/2 teaspoon baking soda

¼ teaspoon of Himalayan salt

Preheat oven to 350F and then oil up your baking dish, I used a square 9×9 greased with coconut oil.

Next toss all of the ingredients into a bowl, and then with a hand mixer beat into a silky smooth batter.

Once fully combined, pour the batter into your greased dish, and then into the oven for about 30 minutes. Foolproof test you want them to be solid to the touch in the middle. But be sure to let them cool completely before you cut these bad boys up.

Gluten free dairy free pumpkin bars

So flippin’ good that I went back for a second, maybe even a third. The things we do for work right?!?

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