**disclaimer. this is an unsweetened treat. if you are not on a sugar/starch restricted diet, i have no idea if it will taste good to you or not. try it to find out!**

so, i made it through thanksgiving on the gaps diet. it was actually awesome! i had a full plate, seconds, leftovers, … and dessert. naturally sweet pumpkin bars made a perfect substitute for traditional pumpkin pie. in fact, i think i like them better than pie. i've always preferred cookies or bars. i bet i'm not alone on that. anyway, they smell as yummy as pumpkin pie in the oven.

these squares remind me a little of custard. if you choose to make them with the coconut flour they will be a little more dense like a traditional cake-bar. i like them both ways. they're great hot out of the oven (as they are in the photos here), but i really love them iced down good and cold. store them in the fridge for sure, and maybe even pop one in the freezer for a few minutes before eating. mmm. when they're chilled, you can smear coconut oil all over and pretend it's icing. i always do. but make sure you also sprinkle heavily with cinnamon and sea salt- this finishing touch really gives life to these treats.

i know we are all more familiar with pumpkin bars rather than butternut, but i recommend trying them with the butternut. it is sweeter than pumpkin, really rich and mellow and lovely.



pumpkin and butternut bars 
grain-free, gaps friendly, unsweetened
adapted from finding my niche

2 cups butternut or pumpkin puree, or a mix (keep in mind that butternut is sweeter)
¼ cup coconut flour (optional)
1-2 T. cinnamon (can add other pumpkin pie spices such as nutmeg and cloves)
1 T. pure vanilla
½ teaspoon salt
2 T. plain yogurt (butter or coconut oil also work well, room temp)
8 eggs, separated

crack egg whites into a medium size bowl and set aside. in a large bowl, combine all remaining ingredients (including egg yolks) and blend until smooth. whip egg whites until light and foamy, then fold into cake mixture. pour into a parchment-lined and greased 9x13 pan. bake at 350 for 40-45 minutes.

serve warm, cold, or toasted. with lots of butter! or my "icing." store in the fridge.

salted cinnamon "icing"
(too simple to be a real recipe, but)

coconut oil
cinnamon
sea salt

layer each piece of cake with coconut oil, dust with cinnamon, and finish with a sprinkle of sea salt.