Pumpkin Bars (Grain-free and Refined Sugar-Free!)

Pumpkin Bars (Grain-free and Refined Sugar-Free!)

Pumpkin Bars
Ingredients:

1/2 cup sifted coconut flour
1 cup almond flour (or 3/4 cup almond flour and 1/4 cup arrowroot)
2 tsp. cinnamon

2 tsp. ginger 

1 tsp. baking soda
1/2 tsp. salt
7 eggs
1/4 cup coconut sugar
1 cup coconut oil (or 1/2 cup coconut oil and 1/2 cup applesauce)
1cup pumpkin puree
1 tsp. apple cider vinegar

Directions:
1. Preheat oven to 350 degrees and grease a 10×15 inch pan.
2. Stir together flours, cinnamon, baking soda and salt in a medium bowl.
3. Combine eggs, honey, oil, pumpkin puree and apple cider vinegar in a separate, large bowl.
4. Add the dry ingredients to the wet and stir until well mixed (I like to use a hand mixer).
5. Pour the batter into the prepared 10×15 inch pan and bake at 350 degrees for 15-25 minutes.
(Bars are done when you insert a toothpick or knife and it comes out clean.)
6. Cool completely. Serve plain or with Creamy Frosting (see below).
Creamy Frosting
Ingredients:

1/3 cup butter*, softened
1/3 cup coconut oil (not melted, but room temperature)
1/4 cup raw honey
1 tsp. vanilla
2 Tbsp. cashew butter  (optional)
1/2 tsp. lemon juice (optional)

Directions:
1. Mix all ingredients until well blended and fluffy!
2. Spread on COOLED bars. Enjoy!
*You may make this frosting with all coconut oil to eliminate the dairy, but the consistency and texture will be different. It should still taste yummy though!