December 7, 2011
pumpkinbarstack
**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.

pumpkinbarclose

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.


4 comments:

The Soul Anchor said...

Oh that looks delicious! Like something you'd find in a bakery.

Jules said...

I don't eat sugar or flour, so this is perfect for me, thank you! Are you eating dairy? If so, I'll be sure to email you my favorite dessert soon. Think clementines. :)

Jennifer said...

I can't wait to try this! My husband does GF, and I am trying to talk him into trying the GAPS diet. I feel like it shouldn't be a huge stretch for him, and may provide relief for some of his "issues".
Thanks for posting! Keep them coming!

Anonymous said...

wow ... sounds like a keeper. can't wait to give em a try. thanks! :)

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about this blog

Hello, I'm Summer. A people-loving introvert whose hope and life is in Jesus. His promises are my passion and my ministry is homelife. This blog is a place for me to write about everyday things. Especially food. My favorite thing to do is sit around a table, lingering over a long meal with good conversation. I live with my husband and our 2 littles. We like blizzards, thrifting, grammar, guacamole, cheerful hearts, nice manners, good movies, and making simple, real, nutrient-dense food.

"If Christ be anything, He must be everything."
-C.H. Spurgeon

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