Every fall I get the urge to bake again. I’m not sure if it’s just that the weather is getting colder and I’ve got more drive to find fun indoor activities, or if it’s the fact that I begin to crave warm baked goods. Either way, I’ve been whipping up some delicious treats so far this fall season! It started a week or two ago when I posted a recipe for vegan freezer fudge. By the way, the verdict for this recipe…let’s just say it’s been hard to capture a picture because it keeps disappearing! Here is the finished product.
This week I tried yet another recipe courtesy of The Detoxinista that’s perfect for Fall baking. These Pumpkin bars are filling, and satisfying it’s hard to believe they’re 100% grain-free! Not to mention pumpkin is packed with vitamin A, C, Zinc and Magnesium, it’s loaded with fiber, and Beta Carotene known to protect against degeneration of the eyes [source].
Grain-Free Pumpkin Bars
- Preheat oven to 350F and grease an 8″ x 8″ pan generously with coconut oil or butter.
- Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms.
- Transfer the batter to the greased pan, and bake at 350F for 20-25 minutes, or until the edges are golden brown and the center is firm.
- Allow to cool completely in the pan, then cut and serve!
What are some of your favorite flavors of Fall? Apples, pumpkin, pears, cinnamon?