Paleo Pumpkin Squares (gluten free, paleo)
We finally got some snow here just in time for Christmas!
I am not always too fond of the snow (I mean in Canada we get quite a lot and I say this now because we suddenly got more than 40cm or something) but I do like how beautiful it makes the world look!
Possibly my favorite thing about the Holidays though is the amount of baked goods that suddenly come available! Fortunately I am here with a healthy baked good fit for the Holidays.
These pumpkin squares are low carb and refined sugar free. The pumpkin spice flavor is absolutely perfect for this time of year.
Paleo Pumpkin Squares
Ingredients
Squares
1/3 cup coconut flour
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
2 eggs
1/3 cup pumpkin puree
1/3 cup maple syrup
1/4 cup almond milk
2 tbsp melted coconut oil
1/2 tsp baking soda mixed with 1 tsp apple cider vinegar
Topping
1/2 cup chopped up almonds
3 tbsp shredded coconut
3 tbsp seed mix (mix of pumpkin and sunflower seeds)
2 tbsp dried cranberries
2 tbsp coconut sugar
1 tsp cinnamon
3 tbsp melted coconut oil
Directions
1. Preheat oven to 350F and line an 8×8″ pan
2. In a large bowl combine coconut flour through salt. Mix together and set aside
3. In another bowl combine eggs through baking sod and mix thoroughly
4. Add dry ingredients to wet and stir until combined
5. Pour batter into your prepared pan
6. For topping, combine all ingredients in a small bowl with a fork until a paste forms
7. Sprinkle topping mixture on top of batter
8. Bake for 25 to 30 minutes until top is brown and a toothpick comes out clean
9. Cool and cover with plastic wrap and then place in fridge to allow the squares to set
Adapted from here
