Grain Free Pumpkin Bars

by Kate on November 14, 2012

Today is World Diabetes Day and the month of November is Diabetes Awareness month.  I was asked to partake in a food bloggers event today that Carolyn from All Day I Dream About Food is hosting.  She is doing a giveaway for a Kitchen-Aid Mixer.  Head over to her page to enter to win and check out all of her low carb recipes while you are there!!!

Did you know that Type 2 Diabetes is no longer known as adult on-set, we are seeing so many cases in young children!  This is just one more reason for you and your family to eat a low starch/sugar diet.  At the end of the day, carbs are sugar…yes that includes fruits, sweet potatoes, etc.  This is why I try to create recipes that are low starch and make going grain free that much easier.  I have a sweet tooth so I also always give the option for a natural sugar replacement (my favorite that does not raise blood sugar levels is Swerve...and it’s on sale the entire month of November)!  There are essential amino acids (from proteins) and essential fatty acids that the body must have, but there is no carbohydrate that is essential!  “What about fruit, it has so many nutrients?”  I hear this often!  There is a vegetable out there that can provide the same amount or more of the same nutrients without raising insulin levels.  We just don’t need them to thrive and survive!

Grain Free Pumpkin BarsI was asked to make my Pumpkin Butter Truffles for a family dinner this past weekend.  I had some pumpkin leftover and a desire to bake leftover as well.  I threw together this recipe and hoped for a delicious result as I stuck them in the oven.  The batter tasted fantastic, so I knew they would taste good, but just didn’t know if they would rise, fall or something in between!  The result…huge hit!!!  These are so moist and not to sweet.

 

 

Recipe: Grain Free Pumpkin Bars

Ingredients

  • 2/3 cup Honeyville Almond Flour
  • 1/2 cup pumpkin
  • 2 eggs
  • 3/4 cup almond butter (I use the roasted self grind at Whole Foods)
  • 1/2 cup Swerve (Palm sugar* works here if you prefer or a combo of both)
  • 3/4 -1 tsp pumpkin spice
  • 1/4 tsp cinnamon
  • 1/8 tsp sea salt
  • 1/2 tsp soda

Instructions

  1. Place the pumpkin, eggs, spice and almond butter in a food processor and blend for 1 minute
  2. Add the remaining ingredients and pulse until combined
  3. Pour the batter into a 9×9 greased pan
  4. Bake at 350 for 25-30 minutes

Quick Notes

Palm sugar is not necessarily diabetic friendly so use sparingly!

Enjoy!  Don’t forget to go register to win the Kitchen Aid Mixer!!!

Kate's Healthy Cupboard - Gluten Free Recipes

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