Pumpkin Spice Squares with Toasted Coconut
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My Notes:
Show Nutritional Info
| This is our estimate based on online research. | |
| Calories: | 296 |
| Fat: | 24 g |
| Carbohydrates: | 20 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 15
Serves: 15
Ingredients
- 1/2 tsp 1/2 tsp Baking Soda
- 1/2 cup 1/2 cup Coconut Oil, Organic
- 2 cup 2 cup Blanched Almond Flour
- 1 Tbsp 1 Tbsp Pumpkin Pie Spice
- 1/2 cup 1/2 cup Pumpkin Puree
- 1/2 tsp 1/2 tsp Salt
- 1/4 cup 1/4 cup Shredded Coconut, unsweetened
- 1 Tbsp 1 Tbsp Pure Vanilla Extract
- 1/2 cup 1/2 cup Maple Syrup, Grade B
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
- Preheat oven to 350.
- Blend all ingredients in a large mixing bowl with a hand mixer.
- Pour batter into a 9x9 square baking pan.
- Sprinkle with shredded unsweetened coconut.
- Bake for 30-35 minutes.
- Cool, cut, and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
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orionsreverie June 11, 2012
Is there something I could substitute for the maple syrup? I’m oddly allergic. Lol.