Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
6
Low
Nutrition per serving
Calories130.1 kcal (7%)
Total Fat7.8 g (11%)
Carbs13.5 g (5%)
Sugars10 g (11%)
Protein3.3 g (7%)
Sodium98.1 mg (5%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
Instructions
Step 1
1. Preheat your oven to 325ºF and line the bottom of an 8x8-inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
Step 2
2. In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
Step 3
3. Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
Step 4
4. Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
Step 5
5. Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
Step 6
6. Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
Step 7
7. Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****
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