Pumpkin Squares -Gluten Free
Recipe: #19570
June 15, 2015
Categories: Desserts, Cakes, 8 or 9 Inch, Vegetables, Pumpkin, North American, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Labor Day, Ladies Luncheon, Mother's Day, New Years, Passover, Picnic, Potluck, Regional Holiday, Romantic Dinner, Rosh Hashanah, St Patricks Day, Summer, Sunday Dinner, Thanksgiving, Valentine's Day, Wedding, Winter, Weeknight Meals, Oven Bake, Gluten-Free, Kosher, Low Fat, Non-Dairy, Vegetarian, Make it from scratch, Kid's Lunches, Spring more
"This is a recipe my husband really enjoys. The coconut flour gives this it’s square/bar consistency."
Original recipe yields 24 servings
Ingredients
Nutritional
- Serving Size: 1 (38.3 g)
- Calories 96
- Total Fat - 2.4 g
- Saturated Fat - 0.6 g
- Cholesterol - 30.3 mg
- Sodium - 89.4 mg
- Total Carbohydrate - 17.5 g
- Dietary Fiber - 0.9 g
- Sugars - 11.9 g
- Protein - 2.1 g
- Calcium - 18.8 mg
- Iron - 0.5 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease a 9” x 9” baking pan with coconut oil and set aside.
Step 2
Sift the coconut flour in a large bowl and add the remaining ingredients; mix until well blended.
Step 3
Pour into the prepared pan, pat down to evenly cover the pan and place in a preheated 350 degree Fahrenheit oven and bake for 1 hour or until the ends start to let go of the sides and a toothpick comes out clean when poked in the middle.
Step 4
All to cool completely and cut into squares.
Tips & Variations
No special items needed.
1 Reviews
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