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Pumpkin Bars

Who here has been following us from the beginning? Do you remember our first fall blogging, and the recipe for Pumpkin Spice Squares that I made? They may have tasted good, but they were not cute, and neither was the photo of them. We’ve come a very long way with our recipes and our photography, and I kind of love looking back at some of our first photos. We were so proud of those recipes and photos, and thought they were our best work then! (Well, at the time they were! -Bill)

 

 

 

Things look and taste pretty different around here now, but that’s what happens when you learn and grow. I actually didn’t intend to remake that old recipe, but I was planning on making a pumpkin cheesecake instead. We went to Whole Foods to get the ingredients, but they didn’t have what I needed, so I decided to make Pumpkin Bars instead!

 

 
 
 

It’s so fun to make recipes like this now, and get to use the spice blends that we created ourselves! I wish I could go back in time to the me that was baking up those Pumpkin Spice Squares and say, “Wait until you see what you get to cook with in a few years!” Our blends are made in frequent batches, so they are very fresh, and very flavorful. I love getting to use our fall blends for fall baking. It really makes a big difference using fresh blends!

 

  

 

This recipe makes a batter that bakes up to a cake-like consistency, so feel free to get creative and make muffins, or cakes out of this batter!

 

 

For the topping, I wanted to make buttercream frosting. I decided to make my own powdered sugar, and I used maple sugar for this. We ordered this one on Amazon, and it was very light in color, so it didn’t turn the frosting brown, which was great! It also gave the frosting a wonderful maple flavor, which really makes this recipe so magical. Bill actually gasped when he went to take a bite of the first one!

 

 

I love making pumpkin pie, but we might have to bring this recipe to Thanksgiving this year instead!

-Hayley

 

Pumpkin Bars

These pumpkin bars are a delicious treat for fall, and perfect for your family gatherings! Topped with Maple Buttercream frosting, your tastebuds will be dancing with each bite of this dessert.

Yield:

Yield: decrease servingsincrease servings

Used in this recipe

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350 degrees. Grease a 9x13 baking dish.
  2. In a small saucepan, warm the ghee over low heat until melted. Allow to cool.
  3. In a large mixing bowl, whisk together the almond flour, cassava flour, potato starch, salt, and baking soda.
  4. In a small mixing bowl, whisk together the eggs, vanilla, and pumpkin puree until smooth.
  5. Add in the maple sugar and pumpkin pie spice, and whisk again until smooth.
  6. Pour the wet ingredients into the dry, and stir to combine evenly.
  7. Stir in the melted ghee.
  8. Pour the batter into your greased baking dish, and smooth out into an even layer.
  9. Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
  10. While the batter is baking, prepare the frosting.
  11. Allow to cool completely before frosting.
  12. Frost the pan of pumpkin bars, and then place in the fridge for an hour to chill.
  13. Remove from the fridge, and slice into squares.
  14. Allow to come up to room temperature before serving.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
Primal Palate Spice Blends

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    COMMENTS

    1. Jerri-Lynn
      September 12, 2017

      Would these still be good without the frosting and do you think arrowroot or tapioca starch would work in place of the potato starch ? Thanks

    2. email
      September 21, 2017

      I’m wondering if it would be ok to use one lb of browned butter instead of the ghee if one wasn’t worried about the dairy? Do you think it would turn out ok? I know the taste of browned butter adds something that melted butter does not.

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