Harvest Pumpkin Bar
You will FALL in love with these Harvest Pumpkin Bars! A little bit of sweet with a little bit of spice, and when served alongside a grain, a complete Phase 3 breakfast!
Phase 3 | Serves 3
Prep time: 10 minutes | Total time: 40 minutes, plus cooling time
INGREDIENTS
Coconut oil, for greasing the pan
15-ounce can pure pumpkin
3/4 cup coconut flour
3/4 cup birch xylitol
2 ½ teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/4 teaspoon sea salt
3 eggs
3 cups thawed frozen blueberries or blackberries, to serve
DIRECTIONS
- Preheat the oven to 350 degrees and grease a 9-by-9-inch baking dish well with coconut oil. In a large mixing bowl, stir together the next seven ingredients (pumpkin through eggs) until no clumps remain. Spread the batter in the greased baking dish, and smooth the top with a spatula.
- Bake for 30 minutes, or until the edges are golden and the center is firm.
- Cool completely before serving with thawed frozen blueberries or blackberries. Store in the fridge for up to a week (these taste great cold from the fridge).
NOTE: Once in the pan, you could sprinkle rolled oats on top of the batter for a grain.
Phase 3 | Serves 3
Prep time: 10 minutes | Total time: 40 minutes, plus cooling time
INGREDIENTS
Coconut oil, for greasing the pan
15-ounce can pure pumpkin
3/4 cup coconut flour
3/4 cup birch xylitol
2 ½ teaspoons pumpkin pie spice
3/4 teaspoon baking soda
1/4 teaspoon sea salt
3 eggs
3 cups thawed frozen blueberries or blackberries, to serve
DIRECTIONS
- Preheat the oven to 350 degrees and grease a 9-by-9-inch baking dish well with coconut oil. In a large mixing bowl, stir together the next seven ingredients (pumpkin through eggs) until no clumps remain. Spread the batter in the greased baking dish, and smooth the top with a spatula.
- Bake for 30 minutes, or until the edges are golden and the center is firm.
- Cool completely before serving with thawed frozen blueberries or blackberries. Store in the fridge for up to a week (these taste great cold from the fridge).
