Coconut Pumpkin Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan or glass dish with cooking spray.
• Combine almond flour, coconut sugar, pumpkin puree, coconut oil, dairy-free chocolate chips, tapioca flour, egg white, pumpkin pie spice, cinnamon, and almond extract in a bowl; stir until well mixed. Pour into prepared baking pan.
• Bake in the preheated oven until chocolate chips are melted and top is golden brown, about 30 minutes. Cool until set, about 15 minutes. Cut into bars.

Steps:

• Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper.
• In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, vanilla extract and coconut extract and pulse just until combined.
• Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop.
• Bake for 30 to 35 minutes, or until golden brown and jam is bubbling. Allow the bars to cool completely before lifting out of the pan and cutting into squares.

Steps:

• 1. Stir together flour, baking powder, baking soda, salt and spice. Set aside.2. In medium-size mixing bowl, stir together KELLOGG'S® FROSTED MINI-WHEATS® biscuits, milk, pumpkin and vanilla. Let stand 15 minutes.3. Meanwhile, in large mixing bowl, beat margarine and the 1/2 cup brown sugar until light and fluffy. Add 1 egg. Beat well. Stir in pumpkin mixture until well combined. Add flour mixture, mixing until well combine. Spread batter evenly in 13 x 9 x 2-inch baking pan coated with cooking spray.4. For topping, beat the remaining egg until thick and lemon colored. Gradually add 1/4 cup brown sugar, beating until thick. Stir in coconut and walnuts. Spread evenly over batter in pan.5. Bake at 350°F about 30 minutes or until browned. Let cool and cut into bars.