Description
These pumpkin pie crumble bars are like pie, but better! A crumb topping, thick, creamy texture and a drizzle of icing make this fall dessert a real winner.
Ingredients
Scale
Base
- 1/3 cup coconut flour
- 1/3 cup tigernut flour
- 2 Tbsp arrowroot powder
- 1.5 tsp baking soda
- 3/4 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1/3 cup coconut oil
- 1/2 cup coconut milk
- 1 Tbsp maple syrup
- 1/2 tsp ground ceylon cinnamon
- 1/4 tsp ground clove
- 1/4 tsp ground ginger
Crumb Topping
- 1/2 tsp ground ceylon cinnamon
- 1/4 cup tigernut flour
- 2 Tbsp coconut flour
- 3 Tbsp coconut oil
- 2 Tbsp maple syrup
- pinch sea salt
Coconut Butter Glaze
- Click the link above for the recipe.
Instructions
For the base:
- Pre-heat the oven to 350f degrees. Line an 8×8 or 9×9 baking dish with parchment paper.
- Mix dry ingredients together (flours and baking soda). Separately, mix the wet ingredients together (puree, maple syrup, apple cider vinegar, oil, and milk).
- Add the wet into the dry and mix well, then sprinkle in the seasonings.
- Place mixture into the baking dish and spread evenly, bake for 5 minutes while you make the crumb topping.
To make the crumb topping:
- Mix all ingredients with a whisk by hand or in a food processor until crumbs form.
- Take the baking dish out of the oven and evenly pour the crumbs over top. Place back into the oven for 40 minutes.
- When done baking, remove from the oven and let cool in the dish for a few minutes and then you can grab the corners of the parchment paper and transfer it to a drying rack.
Coconut Butter Glaze
- Click the link above for the recipe.
- Category: Baking, Dessert