Healthy Paleo Pumpkin Bars
The best Healthy Paleo Pumpkin Bars recipe you’ll find. With a dash of cinnamon and maple syrup they’re the perfect fall pumpkin recipe.
The best pumpkin bar recipe is a correct statement. These bars are simply amazing! They’re Paleo, gluten-free, dairy-free, and perhaps my favorite part…they’re AIP! Being an Autoimmune Protocol approved baked good recipe is the best part! Last spring, I did my AIP and these Healthy Paleo Pumpkin Bars were my saving grace. They’re easy to make, great tasting, and they hold together!
The warm cinnamon flavor, the fall-ish flavors of pumpkin, and a hint of sweetness with the maple syrup make for the perfect fall pumpkin recipe. Typically I don’t go overboard with fall pumpkin-flavored foods, but I have to make these Healthy Paleo Pumpkin Bars at least a few times when the weather turns cool and crisp.
They’re so easy to make, you’ll be able to whip up a pan in 10 minutes flat. Using a large mixing bowl add the pumpkin puree, maple syrup, apple cider vinegar, and avocado oil. Stir together using a large spoon. Next add the collagen peptides, cinnamon, cassava flour, and baking soda and stir it all in. Spray an 8×8 baking dish and then pour the batter in. Smoothing it out evenly before placing it in the oven. The Healthy Paleo Pumpkin Bars will only take 25-30 minutes to bake, let cool, and then they’re ready to cut and serve.
- 1 1/2 cups pumpkin puree
- 1/3 cup maple syrup
- 1/3 cup avocado oil
- 1 tsp apple cider vinegar
- 4 scoops collagen peptides
- 1 tsp ground cinnamon
- 3/4 cup cassava flour
- 1/2 tsp baking soda
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Preheat oven to 350 degrees. Spray an 8×8 glass baking dish, set aside.
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In a large mixing bowl combine the pumpkin puree, maple syrup, avocado oil, and apple cider vinegar. Stir.
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Add the collagen peptides, cinnamon, cassava flour, and baking soda. Stir.
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Pour into the prepared baking dish. Smooth evenly with the back of a spoon.
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Bake for 25-30 minutes or until golden brown on the edges.
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Remove from oven. Let cool completely before cutting and serving.
Fully cool before cutting. This will ensure the bars to hold together without being gooey.
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USED IN THIS RECIPE:
