Pumpkin bars with hazelnut topping
Pumpkin bars with hazelnut cocoa crumb topping (gluten free, vegan, dairy free, soy free) Makes one 8 inch square Ingredients: •1/3 cup brown rice protein powder (or protein powder of choice) (1 1/4oz)* •1/3 cup arrowroot starch (or could us potato starch) (1 1/4oz) •1/4 cup coconut flour (1oz) •1/3 cup hazelnut meal (1 1/4oz) (could use almond meal) •1/2 teaspoon baking soda •3/4 teaspoon baking powder •2 tablespoon psyllium husk (could use flax meal)** •1/3 cup coconut sugar (2oz) (or sugar of choice)*** •8oz pumpkin puree •1/4 cup coconut oil, liquid (2oz) •2 teaspoons vanilla extract •1 teaspoon cinnamon •1/4 teaspoon nutmeg •1/2 teaspoon ground ginger •1/8 teaspoon cloves Directions: Place all dry ingredients into a large bowl and whisk together. Next add in your wet ingredients (pumpkin puree and coconut oil). Stir. Keep stirring till everything is well combined. Batter will be on the thick side. Place in lightly coconut oiled pan. We used a 8inch square glass pan. Once pumpkin bars batter is in pan top with your crumb topping (recipe below) Place in preheated oven of 350 degrees and let bake for about 20-23 minutes. We baked ours for 20 minutes. Let cool before slicing into bars. Notes: * could use another protein powder or just use any regular flour or gf flour of choice for the 1/3 cup ** psyllium husk you could replace with flax meal or even try chia seed meal (ground chia seeds), we just like the texture that the psyllium husk provides *** we used coconut sugar (palm sugar) because we love the flavor it gives our baked goods, but you can use any sugar. If you want to use a liquid sugar, you might need to reduce coconut oil by 2 or 3 tbsps. Hazelnut Crumb topping: •1/3 cup hazelnut meal (ground hazelnuts) •1 tablespoon cocoa powder •1/4 cup coconut sugar or sugar of choice Directions: Place all three ingredients into a bowl and stir. Sprinkle on top of bars before baking.
