Think it’s too early for pumpkin everything? You’ll think again when you try these delicious paleo pumpkin bars! It was 80 degrees outside when I made these, but that didn’t stop my family from gobbling them up!
These paleo pumpkin bars have all the spicy flavors of pumpkin pie without the mess or the work. They take 10 minutes to throw together and are nut-free, egg-free, and seed-free!
I love how moist and delicious these paleo pumpkin bars are. My dad said they were too cinnamony, but that didn’t stop him from eating three! So decrease the cinnamon if you’d like, but my mother and I thought the cinnamon was awesome in there.
Enjoy these delicious paleo pumpkin bars and take them to your next party or potluck; they’re sure to be a hit!
- 2 bananas
- 1/2 cup [url href=”http://www.amazon.com/gp/product/B000HDI5O8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000HDI5O8&linkCode=as2&tag=coituppa-20&linkId=XEB37VATDFYQWDZC” target=”_blank”]pure pumpkin puree[/url]
- 1/3 cup [url href=”http://www.amazon.com/gp/product/B00B3COTYM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B3COTYM&linkCode=as2&tag=coituppa-20&linkId=KHOEW2L5AASPGISY” target=”_blank”]coconut oil[/url], melted
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B005P0LW66/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B005P0LW66&linkCode=as2&tag=coituppa-20&linkId=QX7GMVINHTUXDP6J” target=”_blank”]pure maple syrup[/url]
- 1 cup[url href=”http://www.amazon.com/gp/product/B00NDI94BW/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00NDI94BW&linkCode=as2&tag=coituppa-20&linkId=Q2DMQZPEMI2IZZZ6″ target=”_blank”]tigernut flour[/url]
- 1/4 cup [url href=”http://www.amazon.com/gp/product/B000KENKZ8/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000KENKZ8&linkCode=as2&tag=coituppa-20&linkId=DGNCNO6MFK7DJBNQ” target=”_blank”]coconut flour[/url]
- 2 tablespoons [url href=”http://www.amazon.com/gp/product/B000WS1KHM/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000WS1KHM&linkCode=as2&tag=coituppa-20&linkId=2HCUVF4FR4QDCZ4Y” target=”_blank”]cinnamon[/url]
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
- Preheat oven to 350 degrees Fahrenheit and grease an 8″x8″ glass baking dish with a bit of coconut oil.
- In a mixing bowl, mash the bananas and stir in the pumpkin, coconut oil, and maple syrup.
- Add the tigernut flour, coconut flour, cinnamon, vanilla, and baking soda. Mix well.
- Spread in the prepared baking dish.
- Bake for 35-40 minutes.
- Cool, cut, and enjoy!
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Shared at Allergy-Free Wednesday, AIP Paleo Recipe Roundtable, and Fat Tuesday
I made a double bat and cooked in a 13×9 pan. I didn’t have enough tigernut flour for the double batch so I used 1 cup tigernut flour and 1 cup plantain (as the replacement. They are dense but tasty.
Do these need to be refrigerated, or are they OK to leave at room temperature? Have you ever tried freezing some of the bars to enjoy late? If so, do they freeze well?
That was supposed to say “Have you ever tried freezing some of the bars to enjoy later”
That should work 🙂
I would freeze or refridgerate these.
Hi there, I’m so excited to make these but I do not have tiger nut flour, what can be substituted for it? Coconut flour or arrowroot starch? Thanks, I would love to make these tonight!
I have not found a good sub for tigernut flour, sorry.
I, too, am sensitive to bananas and therefore don’t eat them. Instead, I doubled the pumpkin (used 1 cup) added .5 C unsweetened organic apple sauce, and added 2 T great lakes gelatin.
I don’t tolerate coconut flour either and subbed that with cassava flour.
I left out the cinnamon and added 1 T black strap molasses and mixed in raisins at the end.
There’s always a way!! 🙂
Is there a substitute for Tigernut flower?
I haven’t tried it with anything else so I’m not sure.. almond flour maybe?
Is there a Paleo alternative flour to the tiger nut flour? I can’t get this in Australia.
This looks so delicious.
I haven’t made it with any other flour… *maybe* banana flour?
Hi Sorry for hijacking your question but I just got my first delivery of tigernut flour and I’m in Brisbane. There are now 2 companies selling it within Australia – pantryinnovations and terrafirmafoods. And it is great stuff having made cookies and granola with it yesterday 🙂
Sweet potato flour seems like it would be perfect in here. Might even be able to cut down the maple syrup then…
Hi Heather. I highlighted this recipe as one of my favorites at this week’s AIP Recipe Roundtable. Pumpkin season has begun! 🙂
Can I substitute anything else for the bananas? Thanks!
If you use greener bananas you really can’t taste them.. but maybe plantain?
I have a banana allergy so I’ve been substituting plantains. So far I’ve made 3 batches with varying degrees of ripeness and they’ve all been soooo good. My favorite batch was made with yellow plantains that were larger than bananas and the recipe turned out more like a pumpkin bread than bars and was less sweet. Experiment!!
Such a good idea to use plantains!! Thanks for sharing and I am so glad you like them!
Hi! Should the bananas be green or ripe?
Thanks!
I used ones that were yellow with a few brown spots 🙂