{Dairy Free Pumpkin Bars}

Hello cupcakes!

I have a fun new recipe to share with you. What I like about this recipe, is you can adapt it to meet your dietary needs. You will see below, some of the ingredients are optional. I used them all, but you can omit for creating these bars if you are on Whole30, paleo, etc. 

RECIPE OPTION:

If you don't want a crust, skip to the filling recipe. If you want to add a crust to the pumpkin bars (like in the photo), mix these ingredients together in a bowl:

Crust

1/2 c Anthony's Goods Coconut Oil

1/2 c Anthony's Goods Coconut Sugar

1/2 c Anthony's Goods Brown Rice Flour

1/3 c old fashioned rolled oats

1/4 c homemade almond milk

Once the ingredients are combined, place/pat the dough onto the bottom of the sheet. Bake at 350 for 15-20 minutes. Remove from the oven and prepare the filling below:

Filling

1 can (13.5 oz) of full fat coconut milk

1 can (15 oz) of pumpkin puree 

2 ripe bananas

3 T almond butter (I used Trader Joe's brand)

4 eggs

1/2 c Anthony's Goods Collagen Powder

1/2 c Anthony's Goods Coconut Sugar *can omit*

1 tsp vanilla

1 tsp cinnamon

1 tsp baking powder

(If you didn't make a crust, preheat oven to 350 degrees & grease a 13X9 inch pan) Add all ingredients to a big bowl. Mix together  with an immersion blender. If you don't have one, I would recommend a food processor. Once combined, scoop the batter into the greased pan and bake at 350 degrees for 30 minutes. Serve warm or chilled in the refrigerator. Store in the refrigerator if you have extras. 

Later Taters

"It's a beautiful day, don't let it get away."