Gluten-Free Pumpkin Magic Bars
 
Ingredients
  • GINGERBREAD BOTTOM
  • ½ cup coconut oil
  • ⅓ cup coconut sugar
  • 2 eggs
  • ¼ cup black strap molasses
  • ¾ cup gluten-free all-purpose flour blend
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 tbsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • 1 tbsp cold water
  • FILLING
  • 1 cup raw pecans, chopped
  • 1 cup unsweetened chocolate chips
  • ⅔ cup unsweetened shredded coconut
  • TOPPING
  • 160 ml full fat coconut milk
  • 1 cup pure pumpkin purée
  • 1 tbsp maple syrup
  • 2 tsp pure vanilla
  • ¼ tsp nutmeg
  • 1 tbsp chia seeds
  • 1 pinch sea salt
Instructions
  1. Line a 9x13 glass baking pan with parchment paper & lightly oil.
  2. Heat oven at 350 degrees.
  3. Beat together coconut oil, coconut sugar, eggs & black-strap molasses.
  4. Add gluten-free all-purpose flour blend, coconut flour, ground ginger, ground cinnamon, baking soda, sea salt and add cold water as needed to mix the ingredients together.
  5. Press mixture into baking pan into an even layer.
  6. Bake gingerbread bottom for about 10-15mins until it has set. remover from oven and let cool slightly.
  7. Sprinkle pecans, chocolate chips and shredded coconut over gingerbread bottom.
  8. In separate bowl, whisk together coconut milk, pumpkin purée, pure vanilla, nutmeg, and chia seeds together. Let sit for about 5 mins to thicken.
  9. Pour pumpkin mixture over the pecans, chocolate chip and coconut layer.
  10. Bake in oven for about 25mins. Bars will be gooey like a brownie. Cool, cut into squares and enjoy!
Recipe by Roll With It at http://rollwithit.suzannehendriks.ca/gluten-free-gingerbread-pumpkin-magic-bars/