Baked: Gluten Free Pumpkin Bars

By krystallondon

Ingredients

• 1/2 ½ cup pumpkin (acorn, butternut or other squash) puree
• 1/2 ½ cup agave nectar
• 2 eggs
• 1 cup blanched almond flour
• 1/4 ¼ teaspoon celtic sea salt
• 1/2 ½ teaspoon baking soda
• 1/4 ¼ teaspoon cinnamon
• 1/4 ¼ teaspoon nutmeg
• 1/4 ¼ teaspoon cloves

Preparation

Step 1

In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
Pulse dry ingredients into wet for a full minute, until well combined
Pour batter into a greased 8x8 baking dish
Bake at 350° for 30-35 minutes
Serve naked or with whipped cream