Gluten-Free Gingerbread Pumpkin Magic Bars

Gingerbread Pumpkin Magic Bars

Wow! What a crazy six weeks it has been! It is amazing what can happen in such a short period of time. I won’t get into all of it right now. However, having a baby is crazy! But then adjusting to life with a new baby is even more crazy. Throw a three-year old into that mix and you’ve joined the circus.

Gingerbread Pumpkin Magic Bars

My life has become a series of naps these days and I am thankful when I can get sleep (if I can get sleep). Hell, I’m happy when I can get a shower in. The pile of laundry has now become a mountain of laundry which literally has no end – well, that is the way it seems. But I forget all about these things when I look into my baby girl’s eyes and she smiles at me. It’s precious.

Gingerbread Pumpkin Magic Bars

Today I created for you a whole new recipe that is truly a treat. Although this still has sugar and fat, I’ve used coconut flour and chia seeds to add lots of healthy fiber and omega. Compared to the original magic bars, I think this is a great alternative. Way less guilt while eating this for sure! The gingerbread bottom is like a light cake, sprinkled with chocolate bits, pecans (love that combo) and some unsweetened shredded coconut all topped off with a creamed pumpkin purée – oh my heavens this is a delicious fall treat!

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!

 

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