Pumpkin Custard Bars
a sugar free, dairy free, gluten free, paleo and restart compliant treat.
- 1 can coconut cream - From Trader Joes
- 1 can Organic pumpkin puree
- 3 eggs
- 2 bananas
- 1/2 t. nutmeg
- 3 T coconut flour
- 3 T almond butter
- Blend all ingredients together in a bowl using a hand blender. Grease a 9 x 13 pan with coconut oil. Pour batter in the pan. Bake 350 for 30-40 min.
- Serve warm or chill for a firmer consistency.
Nourishing Tables http://nourishingtables.com/
It’s pumpkin season and as I am on day 9 of the RESTART
program, I wanted to find a delicious grain free, gluten free and sugar free treat that me and my whole family could enjoy. I stumbled upon a pumpkin bar recipe but didn’t have all the ingredients that I needed so I made my own variation and have to say, it is pretty AH-MAZING. It’s made with coconut cream, full of healthy fats, so it’s dairy free as well. And because its full of healthy ingredients, I can feel good about letting my kids eat this for breakfast too!
Put all ingredients in a bowl
Blend with an immersion blender or use a regular blender. Bake at 350 for 30-40 min. Serve warm or chill for a firmer consistency.