Fall is in the air and nothing like the Pumpkin Spice aromas that are everywhere. If you don't fancy a regular "Pumpkin Spice Latte" (I have to say that it definitely doesn't suit me here, as most have dairy and/or refined sugars added), here is a WILDFIT® recipe that I have tried for the first time recently when I hosted at my place. I had to repeat it today because it was a success - everyone loved it! It literally tastes like the inside of the pumpkin pie. So here's the recipe for the "Coconut & Pumpkin Bars" dessert that is #refinedsugarsfree #dairyfree and #glutefree, and so easy to make! test it yourself this fall - take advantage of all the pumpkins around.
And now that the Holidays are coming, you also don't want to miss a step-by-step guided recipe plan that I put together for a full healthy menu for this season: get your "How to Cook Healthy Holiday Meals" here
Ingredients (makes about 16 cookies):
2 cups pumpkin puree (this is the best season to find organic pumpkin puree in a can - just check there's nothing added).
¾ cups almond flour
½ cups shredded coconut (plus some to sprinkle over the top)
½ cups honey (plus 2 Tbsp) - I replace it with maple syrup, as it's best to bake in the oven
1 tsp pumpkin pie spice mix
¾ tsp baking soda
¼ tsp sea salt
2 large eggs
Directions:
Preheat the oven to 350 degrees.
Grease a 9×9 baking dish with coconut oil
In a mixing bowl mix all the ingredients making sure they’re clump-free (I put all the ingredients in my Ninja blender/food processor, and mix it for 1-2 min).
Transfer into the greased dish and smooth the top using a spatula. Sprinkle some shredded coconut over the top.
Bake for 40-45 minutes until the edges are golden.
Cool completely and chill in the fridge before cutting into squares.
Sprinkle with some more shredded coconut on the other side of the cookie, before serving (I like to put mine individually on a small paper cup).
Original recipe on Getwildfit.com
Get "The 65 Hidden Names of Sugar" free checklist here.