Pumpkin Bars!

Pre heat oven to 350F

Line cake pan with parchment paper, or use a non-toxic surface and coat with melted grass-fed butter or coconut oil.  

Base

• 1.5 Cups of sprouted (soaked for at least 12 hours) nuts: Walnut, pecan, almond. Pumpkin seeds.  
• 2 pasture raised eggs
• 3/4 cup almond or coconut flour (optional, depends how dense you want it)
• 1/2 tsp aluminum free baking soda
• 1 tsp vanilla
• 4 pitted dates
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• At least 1 tbsp cinnamon
• 3 tbsp coconut oil
• 2 tbsp grassfed butter
• Dash of pink salt

Add to food processor and blend until a desired texture is achieved. Spread onto parchment paper in backing pan

Add additional crushed walnuts to get a nuttier texture.  

Top

All in the food processor, or hand whipped.

• 2/3-3/4 can/16 oz box of organic pumpkin puree 
• ~2 tbsp cinnamon
• 1-2 tsp vanilla
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1 very ripe banana, or a few pitted dates
• 3 tbsp chia seeds
• Dash of pink salt
• (optional) Raw, organic, LOCAL honey
• (optional)Dash of full fat coconut milk

Puree everything in processor.  Spread on top of base.  Bake for 25-30 minutes, or until a desired texture has been met.  Top and base will get firm. 

Garnish with: Cinnamon, coconut flakes, cacao powder, hemp seeds, a few organic raisins, etc.



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