Coconut Pumpkin Bars Recipes
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
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
COCONUT PUMPKIN BARS
Number Of Ingredients 17
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.
Nutrition Facts : Nutritional Facts Serves
PUMPKIN BARS I
Good with cream cheese frosting.
Provided by A. Schreier
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Grease two 9 x 13-inch pans.
- Combine the flour, baking powder, baking soda, salt, and cinnamon and set aside. In a separate bowl, mix the pumpkin, vegetable oil, eggs, and sugar. Add the flour mixture and stir just until combined. Mix in the walnuts.
- Spread the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on wire rack and frost bars with Cream Cheese Frosting.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 27.3 g, Cholesterol 31 mg, Fat 13.3 g, Fiber 1.3 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 400.5 mg, Sugar 17.5 g
COCONUT PUMPKIN BARS
Number Of Ingredients 17
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.
Nutrition Facts : Nutritional Facts Serves
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