Zutaten für Pumpkin Gingerbread Bars Paleo
- 1 (15-ounce) can pumpkin puree
- Almond Butter
- Honey
- 2 large eggs
- Baking Powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Ground Ginger
- Nutmeg
- Clove
- Cardamom
- Lemon Zest
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Zubereitung von Pumpkin Gingerbread Bars Paleo
- Preheat oven to 350°F (175°C). Grease an 8x8 inch baking dish with coconut oil.
- In a large bowl, whisk together the pumpkin puree, maple syrup, eggs, and vanilla extract until well combined.
- In a separate bowl, combine the almond flour, coconut flour, ginger, cinnamon, cloves, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chopped pecans or walnuts (optional).
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan before cutting into squares.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
21g
Fat
4g
Carbs
2g
