• @ieatcakeforbreakfast
  • Anne-Ashley

Dairy-Free Peanut Butter Pumpkin Bars

O.M.G.... First of all.. I have never been a huge pumpkin person. Well that has all changed this October. I have found a few pumpkin recipes that I am just loving. I have learned new ways to cut out dairy and still have delicious recipes and I could not be happier. I can have dairy but I do better without it. These peanut butter pumpkin bars were gone within two days of making them. Brent was in LOVE with these bars. They are so healthy and you would never even know it. Trust me.. if Brent loves them you will love them. They go great with a cold glass of milk or topped with a scoop of ice cream. I topped mine with So Delicious- vanilla ice cream (dairy free.) MAKE THIS RECIPE! You will love it!



Ingredients:

  • 3/4 cup creamy peanut butter

  • 1/2 cup pumpkin puree

  • 1/2 cup pure maple syrup

  • 1 tsp vanilla extract

  • 1 tbsp of whole wheat or coconut flour

  • 1 tsp pumpkin pie spice

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 1/3 cup of Unsweetened Carob Chips for reflux friendly or chocolate chips for regular!

Directions:

  • Preheat the oven the 350 degrees

  • Combine all ingredients in a bowl and mix well

  • Pour into an 8x8 greased baking dish

  • Bake for 45-50 minutes or until a fork is inserted into the middle and it comes out clean. You should feel a little resistance when sticking the fork into the center. If not cook an additional 5 minutes.




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