Pumpkin Bars – Paleo, Gluten-free, Dairy-free

I recently visited one of my favorite sites for some inspiration, and I found these: Paleo Pumpkin Bars.  What I love most about this recipe, is that you can use any winter squash as a substitute for pumpkin. So I made mine from Acorn squash, and they were devoured within seconds!

Author note:  canned pumpkin doesn’t work for this recipe.  If you are sitting down right now to make this recipe, and now are second guessing it, don’t.  Squashes are simple to roast* and takes no time at all.

Please note that reserved squash – aka squash that has been cooked and kept in the fridge for a day or so , will have a lighter flavor when cooked, and may change the texture depending on how long it has been in the fridge.  If using pre-cooked squash, bring it to room temperature before using it or soften it in the microwave.

Here it is; my notes are in italics:

Paleo Pumpkin Bars
recipe from Elana’s Pantry

1/3 c coconut flour
1/4 tsp celtic sea salt – any sea salt on hand will work. You can use Kosher salt in a pinch, too.
1/2 tsp baking soda
1/2 tsp cinnamon
4 large eggs
1 c freshly roasted pumpkin or winter squash – we roasted Acorn Squash and used it. 
1/3 c honey
1/4 c coconut oil
1/2 c dark chocolate chips – substitute the chocolate chips with Enjoy Life’s Dairy-free chips for a dairy-free option

In a food processor, or blendercombine coconut flour, salt, baking soda and cinnamon.

Pulse in eggs, pumpkin (or other squash), honey and oil until well combined.  Remember to scrape down the sides from time to time, especially if you are using a blender. 

Stir in chocolate chips by hand.  If using a blender, pour the squash mixture into a  bowl before adding the chocolate chips.

Pour batter into an 8×8 baking dish.

Bake at 350* for 20-30 minutes.

Cool in pan.

Makes 8-16 squares, depending on how big you slice them 🙂

Store in an air tight container in the fridge.  These bars will last for a week in the fridge.


Roasting Squash:

Cut the squash in half and remove the seeds. We like to use a spoon, but you can also use your fingers.

Lightly oil the cut side, or the flesh, and the skin.

Place cut side, or flesh side, down onto a cookie sheet and add enough water so the water just barely comes up over the side (touching the pan) of the squash.  You can also place it in a baking dish (9×13 or 8×8 depending on the size of the squash). Fill the baking dish half way with water.

Place in an oven heated to 350* for 20 minutes, or until flesh is fork tender.

Remove from oven, using tongs, flip over and run a knife down the flesh into squares.  Careful the squash will be hot! Using a spoon, scoop out the squares or if you can turn the skin inside out and cut off.  Sliding the blade of knife between the skin and the squares you just cut.  Cool and use.




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