Knowing I’m always on the lookout for inspiration for quick and easy gluten-free desserts, my teenage son (already quite a foodie) forwarded a recipe from the Kitchn site that inspired these great pumpkin spice bars. They only required a few tweaks to make them fully whole-food and then I modified a couple of other items. So I can’t take all the credit for how fabulous these are, but I’ll take some!
I call them “almost instant” because after just 1-2 hours of refrigeration (no baking) they’re ready to eat. Chia seed and coconut oil do the thickening for us.
Almost-Instant “Pumpkin Pie” Bars – A Quick and Easy Gluten-free Dessert
½ cup gluten-free rolled oats
¼ cup raw walnuts
¼ cup raw pumpkin seeds
½ cup unsweetened coconut (flake or shredded)
1 Tbsp. coconut oil
1 Tbsp. honey
½ tsp. ground cinnamon
1/8 tsp. sea salt
½ cup dates (pitted and halved)*
1 can pumpkin puree (15 oz.)
1/3 cup maple syrup
¼ cup coconut oil
1 ½ Tbsp. whole chia seeds
1 ½ tsp. cinnamon
½ tsp. ground ginger
1/8 tsp. ground nutmeg
1/8 tsp. ground cloves
¼ tsp. sea salt
Add all the crust ingredients to a food processor and process until well-chopped and the mixture begins to hold together when pinched. Press into the bottom of an 8 x 8 or 9 x 9 pan.
Add all the filling ingredients to a heavy-duty blender. Process until smooth (make sure the chia seeds are well ground-up). Spread over crust. Refrigerate for 1-2 hours, then cut into bars and serve.
*if you don’t have dates on hand (which I didn’t one time I made these) you can add another 2-3 Tbsp. of honey and an extra 2-3 Tbsp. rolled oats to the mixture.
You’re going to love these!
For more great quick and easy gluten-free desserts, check out this book!
For all your gluten-free meal needs, get a copy of this ebook featuring gluten-free recipes for breakfast, gluten-free recipes for lunch, gluten-free recipes for dinner PLUS simple gluten-free snacks and quick gluten-free desserts!