Grain-Free Pumpkin Bars

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:

1. Preheat oven to 350F and grease a 9" x 13" pan generously.
2. Combine pumpkin puree, almond butter, honey, and eggs in a medium mixing bowl and beat well until a smooth batter forms.
3. Add remaining ingredients and mix well until it is all incorporated.
4. 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.
5. Allow to cool completely in the pan, then cut and serve!