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It’s pumpkin season so I wanted to find a delicious grain-free, gluten-free and sugar-free treat that me and my whole family could enjoy. These pumpkin bars are made with coconut cream, full of healthy fats and dairy-free as well. And because this recipe is full of healthy ingredients, I can feel good about letting my kids eat this for breakfast too!
Ingredients
- 1 can coconut cream (13.5 oz)
- 2 cups pumpkin puree
- 3 eggs
- 2 bananas
- 1/2 tsp nutmeg
- 3 Tbsp coconut flour
- 3 Tbsp almond butter
- sprouted, or soaked & dried, sunflower seeds (optional)
Instructions
- Put all ingredients in a bowl. Blend with an immersion blender or use a regular blender.
- Grease a 9” x 13” pan with coconut oil. Pour batter in the pan. Sprinkle with sunflower seeds.
- Bake at 350°F for 30-40 minutes.
- Serve warm or chill for a firmer consistency.
What could you use besides nut butter as I’m off nuts?
I would then use seed butter, like tahini (sesame seeds), sunflower seed butter or pumpkin seed butter.
Thanks. I’m off seeds too. But I can use coconut butter and it would work in this recipe, right?
Coconut butter would not work as it is more of a fat than a nut butter. You could experiment with leaving out the almond butter.
Thanks again. I may just wait until I can eat nuts and seeds again to make this recipe.
I enjoyed these. Cooling definitely helps the bars firm up but they’re good warm, too! Thanks you!
I dissolved 2 tablespoons of gelatin for firmness and added nutrition. My family loved these bars.
These looked really good and nutritious with all the coconut so I was anxious to try them. I finally had the ingredients to make it with the exception of Almond butter. We tried jar of cashew butter so I tried that instead. It smelled good baking and set up with no problem. Took one bite, spit it in the garbage and threw it away! It was awful tasting! Needs a sweetener of some sort and too much nutmeg! The brand of spice you use makes a huge difference in all of your baking!!! If you use Tones, which is very low quality, this amount might work but I use strictly organic which has a strong taste and that is about all I could taste, nutmeg! A pumpkin pie recipe calls for a lot less nutmeg than this recipe! This is the first time in many, many years that I had to throw something in the trash! Homemade cool whip wouldn’t even fix this one!
This is a whole 30 compliant recipe and not meant to be sweet like a dessert. Feel free to add what ever you like to adjust to your taste. My family, including my kids find it sweet enough and enjoy it without the added sweetener or homemade cool whip.
There is not too much nutmeg in the recipe but feel free to adjust the amount to your liking.
What could I substitute for the eggs? My daughter is allergic to eggs. Thanks!
I dont have a substitution for the eggs as it is what gives the custard it’s texture. Normally I would use ground FLAX seed in place of eggs.
The recipe looks amazing. Thanks for sharing.
Any thoughts on a substitute for the bananas? I can’t stand them.
No- sorry. That’s what I use.
Would this be recommended to give to an 11 month old? Ive haven’t tried any baked goods for her yet. Concerned about gut health.
Hi Ashely- Has she had any of the foods in the ingredients?
Could I add some spice: cinnamon, nutmeg, cardamom?
Can I swap the coconut cream for regular cream and the coconut flour with regular flour?