A few weeks ago, I was hungry for dessert and noticed I had multiple cans of pumpkin puree in my cupboard. What was the logical solution? It was to make pumpkin bars, of course! The bars themselves are not overly sweet, but the frosting is quite sweet which I think creates a nice combination. Please, feel free though to reduce the amount of sweetener in either or both to your liking!
See the recipe at my guest post for The Nourishing Gourmet here.
This post contains affiliate links for which I may receive compensation. Thanks you for your support!
Lorryn
Oct 2, 2014 -
In the picture the frosting is a creamy white, but my version was a mucky brown…not surprising what with the cashew butter and all the honey. Don’t get me wrong, it tastes GREAT but is there something that I’m missing?
SUzie
Apr 25, 2012 -
Almond flour is gluten free. It is just ground up almonds. Of course ALWAYS read the label to make sure 🙂
Elizabeth
Mar 23, 2012 -
Is there a gluten free alternative to the almond flour?
Jennifer
Mar 23, 2012 -
I am not sure. I’ve only worked with arrowroot, coconut flour and almond flour for these recipes. On the actual recipe in the comments, I gave an idea for doing it with all coconut flour, but I have no idea how it will turn out. I am not sure if rice flour would substitute the same or not? What types of flours do you use?
Eleanor at Nourishing Words
Mar 22, 2012 -
Delicious — I’ve never used coconut flour, but will try it. I’m wondering if I can simply grind (finely) some organic coconut? I have quite a bit on hand, so I think I’ll try that. Thanks!
Jennifer
Mar 22, 2012 -
You can sure try it…but I wouldn’t count on it working. Maybe try a half recipe or something… Let me know how it turns out!
Jill
Mar 21, 2012 -
These look great!