Pumpkin And Coconut Squares Recipes

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PUMPKIN CHOCOLATE COCONUT OIL BARS

Ooey, gooey pumpkin chocolate coconut oil bars! These gluten-free, paleo bars are a melt-in-your-mouth treat.

Provided by Megan Olson

Categories     Appetizers and Snacks     Snacks     Granola Bar Recipes

Time 40m

Yield 16

Number Of Ingredients 11



Pumpkin Chocolate Coconut Oil Bars image

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.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 17.8 g, Fat 13.9 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 8.1 g, Sodium 33.9 mg, Sugar 9.5 g

cooking spray
1 cup almond flour
1 cup coconut sugar
¾ cup pumpkin puree
½ cup coconut oil
½ cup dairy-free mini chocolate chips
¼ cup tapioca flour
1 egg white
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons ground cinnamon
1 teaspoon almond extract

COCONUT-PUMPKIN BREAD

We added coconut to the fall flavors of pumpkin bread for a moist and delicious sweet loaf recipe.

Provided by By Arlene Cummings

Categories     Side Dish

Time 2h25m

Yield 16

Number Of Ingredients 15



Coconut-Pumpkin Bread image

Steps:

  • Heat oven to 350°F. Lightly spray 9x5-inch loaf pan with cooking spray.
  • In large bowl, beat butter and both sugars with electric mixer on medium speed until light and fluffy. Beat in eggs, pumpkin and vanilla. Stir in 1/2 cup coconut and the walnuts. Add flour, baking soda, baking powder and pumpkin pie spice; gently stir in. Pour batter into pan.
  • Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan about 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave vanilla baking chips and whipping cream on High in 30-second increments, stirring between microwaving, until mixture is smooth and creamy. If too thick, add small amount of cream. Drizzle over cooled loaf; sprinkle with coconut. Let glaze set before slicing.

Nutrition Facts : ServingSize 1 Serving

1/2 cup butter, softened
1 cup granulated sugar
1/3 cup packed brown sugar
2 eggs
1 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon vanilla
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon. baking powder
1 tablespoon pumpkin pie spice
1 cup white vanilla baking chips
2 tablespoons whipping cream
2 tablespoons flaked coconut

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