AIP Pumpkin Pie Bars

Recipe & Photo Credit: Victoria Faling of Lemonsnlyme

Crust Ingredients:

1/2 cup coconut flour

1/2 cup tiger nut flour (or another 1/2 cup coconut flour)

2 tbs. tapioca starch

2 tbs. molasses (or 1 tbs. molasses and 1 tbs. maple syrup)

1/2 cup melted coconut oil

 

Filling Ingredients:

1 can pumpkin

1 tsp. vanilla extract

1 tsp. cinnamon

1/2 tsp. ground ginger

2 tbs. maple syrup

4 tbs. full fat coconut milk

1/4 cup melted coconut oil

1 tbs. Great Lakes Gelatin (red bottle)

2 tbs. boiling water

 

Directions:

1. Preheat oven to 325 F.

2. Combine all crust ingredients in a bowl and mix until you have a crumbly dough. I use my hands to mix.

3. Press evenly into the bottom of a 9×9 baking dish. Poke a few holes in the crust with a fork.

4. Bake for 25-30 minutes until crust is golden brown and almost hard (will harden as it cools).

5. Let cool as you make the filling (you can turn the oven off at this point).

6. Mix all the filling ingredients EXCEPT the gelatin and water in a blender or food processor until smooth.

7. Pour 2 tbs of boiling water in a small bowl, add the gelatin and quickly whisk. This will form a gel so you need to move quickly. Once whisked together add it to the filling ingredients and blend everything together.

8. Pour the pumpkin mixture over the crust then place in the fridge for 4-6 hours until filling is set.

9. Cut into 9 squares and enjoy this healthy snack or dessert!

Posted in
laura-2 (2)

Hi I'm Laura!

Through my own battle with autoimmune disease, I’ve created a program to help you reverse your symptoms of fatigue, brain fog, and joint pain through diet and lifestyle.

If you’re sick and tired of being sick and tired, I'm here to help you take control of your health so that you have the energy to love the life you’re living!

Guide Mockup

Get your FREE

The AIP Starter Guide:

How to Crush Your First 30 Days WITHOUT Losing Your Mind, Your Friends, or Your Self