[Paleo] Pumpkin Bread Bars
Paleo Update: In my Bacon Wrapped Honey Mustard Chicken post, I forgot to talk about mustard! So today’s Paleo Update will be in regards to mustard and other condiments. Neither this post nor I are sponsored in any way by any of the products or links mentioned.
- Pre-Paleo I’ve always loved sauces (ketchup, soy sauce, steak sauce, BBQ sauce, and on and on…) but since going Paleo on January 1st, I’ve cut all of those store-bought sauces out of my diet. That is, until Jon was looking at the ingredients of an unopened bottle of Cleveland’s stadium mustard. Come to find out, the ingredients are super simple and Paleo-friendly! There may have been a squeal and/or a jump of joy upon hearing this. (If you’re not familiar with stadium mustard as it’s an “Ohio thing,” I highly recommend ordering some online. It’s a delicious and addictive brown mustard with mild spice.)
- With our discovery of a Paleo-friendly mustard, it got me thinking about homemade condiments and sauces. Well, after a little internet browsing, I found some great resources. For example, Paleo Diet Lifestyle has a whole gallery of condiment recipes like ketchup, mustard, and Worcestershire sauce. I even found a a recipe for homemade Paleo Sriracha for you heat lovers like Jon! Coincidentally enough, one of the Paleo bloggers I follow, Megan at Food and Fitness recently posted her homemade BBQ sauce and it sounds delicious!
- So my point is, there are TONS of condiment and sauce recipes that are Paleo-friendly and I plan to try many of them in the near future. Even if you’re not living a Paleo-inspired lifestyle, homemade condiments may still be worth looking into – you can drastically decrease sodium and alter ingredients to your exact taste preferences!
This past week I may have gone on a little bit of a Paleo baking spree – banana bread, banana pumpkin muffins, and these pumpkin bars.
Although it may not be the traditional pumpkin season, I think pumpkin flavored goodies last throughout all of winter. These would be fantastic with a hot cup of coffee when it’s chilly out. Just a heads up, these bars have a texture similar to a bread and they’re not super sweet. I originally thought these would make a nice dessert but they’re more muffin-like than cake-like.
Have I mentioned that they’re bursting with a bright pumpkin flavor yet? No? Well, they are. 🙂 They’re also super quick to prepare. Get this – I made the batter in a blender! That’s right; no need to get your mixer out!
[Paleo] Pumpkin Bread Bars
Inspired by The Paleo Secret
Makes 10-12 bars
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 2 eggs
- 1/4 cup honey
- 1 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves (omit or substitute 1/2 teaspoon of all-spice if you don’t have it)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- optional: 1/2 cup shredded coconut flakes
What to Do
1. Preheat your oven to 350 degrees (F) and lightly grease an 8″ x 8″ pan.
Tip: Surprisingly, I don’t have an 8″ x 8″ pan so I used a shallow 2-quart piece of Corningware.
2. Add the pumpkin puree, melted coconut oil, eggs, and honey to your blender and blend for 20-30 seconds. Scrape down the sides if necessary.
Tip: Remember, you can melt your coconut by placing the jar in a bowl of hot tap water.
3. Next, add the almond flour, cinnamon, nutmeg, cloves, salt, and baking soda and blend for another 20-30 seconds. Once again, scraping down the sides if needed.
4. Pour the batter into your greased pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.
5. Optional: Sprinkle with shredded coconut.
6. Cut into bars and enjoy!
You May Also Like:
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- [Paleo] Coconut Cake with Lemon Frosting
- Beautiful Blueberry Swirl Cheesecake Bars