by – juliane kania
Thanksgiving is just a week and a half away and it seems as though every where you turn you see delicious desserts, drinks, lattes and breads with Pumpkin flavoring. Some of these I think we can all agree are not the best for our health and to be blunt, it just sucks. It is like everything we crave and want is bad for us….grrrr. Well, here is a little treat that is not so bad for you. Not only do these bars taste awesome, but they are healthy, gluten free and paleo as well!! No butter, no refined sugars, no preservatives and we use coconut flour instead of white flour. This is huge, because, sorry I am going to be blunt again, white flour is not good for you and does lead to obesity and an imbalance of blood sugar. Coconut flour on the other hand, which is what we use, is a healthy alternative to wheat and other grain flours. Coconut flour is very high in fiber, yet extremely low in digestible carbohydrates and as already mentioned, gluten free. Believe it, you can still bake and have some fun without flour and refined sugars. Follow our ingredients and directions below and get ready to have a delightful treat. Try this as a breakfast bar with your coffee/tea, a little midday snack or have for dessert. If used for dessert cut into little squares and use as one of the many dessert options on Thanksgiving.
INGREDIENTS:
1 cup organic pumpkin (we use the 365 pure canned pumpkin, sold at whole foods – NOT pumpkin pie filling)
1/2 cup virgin coconut oil (melted) (we use trader joe’s – to melt, hold jar under hot water for about 2 minutes)
2 eggs
1 cup coconut flour (we used Bob’s Red Mill coconut flour, at whole foods but sold at other stores)
1 tbsp raw honey (we used a local raw honey from Pennsylvania, and you can use a raw honey local to your location, or just simply any raw honey 
)
20 drops of liquid stevia
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking soda
2 cups water
pinch of sea salt
sprinkle dried cranberries (as many as you wish)
coconut oil to grease pan
9X9X2 baking pan
DIRECTIONS:
Pre-heat oven to 350 degrees. Combine pumpkin, melted coconut oil, eggs, and honey in food processor or blender and blend until combined. Add in coconut flour, cinnamon, nutmeg, pinch of salt, baking soda and start to blend/process until smooth. Next add 2 cups of water, as this combination is very dry. Last, add in stevia drops. Put as many or few drops of stevia as you would like, obviously the more drops, the sweeter. We used 20 drops. Pour all ingredients from the food processor/blender into coconut oil greased pan. Sprinkle with dried cranberries. You can push them into uncooked bars, so they are hidden and a tasty surprise when you bite into finished deliciousness. Bake for 25 – 30 minutes. Caution – Start checking after around 20 minutes, as the combination is a bit dry and you don’t want to burn them.
Have fun and Bon Appetit!!
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