With just one taste, your family and friends will be amazed at just how delicious gluten-free, grain-free baking can be! With their aromatic fall-inspired spices paired with rich pumpkin flavor and light, moist texture, these easy-to-make Pumpkin Praline Bars are an absolute fall favorite!
Developing healthy and delicious recipes the whole family will enjoy – whether they’re living gluten-free or not – is a real passion of mine. It’s the reason I spent an entire year developing, writing and photographing my first published cookbook, Everyday Grain-Free Baking.
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find more than 100 irresistible grain-free, dairy-free recipes, as well as step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
P.S. The lovely linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
Recipe courtesy of Everyday Grain-Free Baking
- 1 cup blanched almond flour
- 1 tsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup pumpkin purée
- 1/3 cup honey
- 2 large eggs
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp pure vanilla extract
- 1 Tbsp coconut oil, melted
- 2 tsp honey
- 1/8 tsp ground cinnamon
- 1/3 cup pecan pieces
- Preheat oven to 350°F. Lightly oil an 8x8-inch baking dish; set aside.
- For the pumpkin bars: In a small bowl, combine the almond flour, coconut flour, baking soda and salt. Set aside.
- In a large mixing bowl, add the pumpkin, honey, eggs, pumpkin pie spice and vanilla. Whisk until well combined.
- Add the dry ingredients to the wet and continue whisking until thoroughly combined. Add the batter to the prepared baking dish and use an offset spatula to even out the top.
- For the pecan topping: In a small bowl, whisk together the melted coconut oil, honey and cinnamon. Add the pecan pieces and toss well to coat.
- Sprinkle the pecan topping evenly across the top of the pumpkin bar batter, making sure to gently press it into the batter a bit.
- Bake for 22-25 minutes, until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Enjoy!
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