DifficultyBeginner

This is my take on a recipe challenge and giveaway on Instagram hosted by Stacey of Sugarfacebakes. My version of her recipe is Paleo, Refined Sugar Free, Dairy Free and Nutfree and is made in a 12 inch cast iron skillet. Don't have cast iron skillet? Use a 8-9 inch square baking pan. These make the perfect little treat or after school snack and if you're like me, enjoy them with your morning tea or coffee. They are quite dense so make sure you bake them long enough. When you test for done-ness your toothpick should come out with moist crumbs on it.

Yields12 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 ½ cup melted coconut oil
 1 large egg, beaten or chia egg
 ¾ to 1 cup coconut sugar
 ¾ cup pumpkin pureé
 1 tsp vanilla extract
 ½ tbsp pumpkin pie spice
 ½ tsp ground cinnamon
  tsp ground cloves
  tsp ground nutmeg
 ½ cup pumpkin seed meal or other seed/nut meal/flour
 ¼ cup coconut flour
 ½ cup tapioca starch
 ¾ tsp psyllium husk/seed powder or 1 tsp guar gum
 ½ cup dairy free dark chocolate chips/chunks

1

Preheat oven to 350 F and line a 12 inch skillet or 8 inch square pan with parchment paper. Whisk together oil, egg, sugar, pumpkin pureé and vanilla in a medium bowl and whisk until smooth. Mix in the spices and then the pumpkin seed meal. Sift the coconut flour, starch and psyllium powder/guar gum. Add to the rest of the ingredients and stir well.

2

Pour the mixture into prepared pan. Sprinkle chocolate chips on top of the batter and press gently into the batter and bake in the centre of the oven for 30-35 minutes or until toothpick when inserted comes out with moist crumbs.

3

Allow to cool for at least 30 minutes. Cut and serve. Store in covered airtight container for up to 3 days.

Ingredients

 ½ cup melted coconut oil
 1 large egg, beaten or chia egg
 ¾ to 1 cup coconut sugar
 ¾ cup pumpkin pureé
 1 tsp vanilla extract
 ½ tbsp pumpkin pie spice
 ½ tsp ground cinnamon
  tsp ground cloves
  tsp ground nutmeg
 ½ cup pumpkin seed meal or other seed/nut meal/flour
 ¼ cup coconut flour
 ½ cup tapioca starch
 ¾ tsp psyllium husk/seed powder or 1 tsp guar gum
 ½ cup dairy free dark chocolate chips/chunks

Directions

1

Preheat oven to 350 F and line a 12 inch skillet or 8 inch square pan with parchment paper. Whisk together oil, egg, sugar, pumpkin pureé and vanilla in a medium bowl and whisk until smooth. Mix in the spices and then the pumpkin seed meal. Sift the coconut flour, starch and psyllium powder/guar gum. Add to the rest of the ingredients and stir well.

2

Pour the mixture into prepared pan. Sprinkle chocolate chips on top of the batter and press gently into the batter and bake in the centre of the oven for 30-35 minutes or until toothpick when inserted comes out with moist crumbs.

3

Allow to cool for at least 30 minutes. Cut and serve. Store in covered airtight container for up to 3 days.

Skillet Pumpkin Bars (Paleo, Nut-Free)