This was one of the first grain-free baked goods recipes I tried. I have to admit I was a bit skeptical--but pleasantly surprised with the results. I think they're better than bars made with grain. They are so moist you won't believe it! I have no idea how long they can be stored because they are always gone shortly after they are pulled from the oven. Adapted from
this recipe.
Ingredients:
- 1 cup pumpkin puree
- 1 cup almond butter
- 2/3 cup honey
- 4 whole eggs
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp baking soda
- 1/2 tsp salt
Instructions:
- Preheat oven to 350F and grease a 9" x 13" pan generously.
- Combine pumpkin puree, almond butter, honey, and eggs in a medium mixing bowl and beat well until a smooth batter forms.
- Add remaining ingredients and mix well until it is all incorporated.
- Transfer
the batter to the greased pan and bake at 350F for about 30 minutes,
until the edges are golden brown and the center is firm.
- Allow to cool completely in the pan, then cut and serve!
