Grain Free Pumpkin Bars
Prep time
Cook time
Total time
Serves: 10
  • 2 cups almond flour
  • ¼ cup tapioca flour
  • ¼ cup flaxseed meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon chia seeds
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp cloves
  • ½ tsp ginger
  • 1 cup pumpkin puree
  • 2 eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup coconut milk
  • ⅓ cup honey
  • 4 tablespoons coconut oil
  1. In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt and chia seeds and spices.
  2. In a separate bowl, add coconut oil (not melted) and honey. Cream, mixing together until smooth and fluffy with a hand-mixer
  3. Add in eggs one at a time and continue to mix.
  4. Continue mixing in pumpkin, vanilla extract, and coconut milk.
  5. Pour wet ingredients in with dry ingredients and mix together with hand mixer to form batter.
  6. Line a small baking sheet with parchment paper,
  7. Pour the mixture evenly in the pan.
  8. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Set the pan on a wire rack when removing it from the oven and allow it to cool.
Recipe by Simple Roots at