Today’s holiday recipe is for healthy gingerbread pumpkin bars. This is a gingerbread twist on my popular pumpkin bar recipe. These are the perfect ending to a hearty bowl of stew or chili on a cold winter day.
For my healthy gingerbread pumpkin bar recipe, I modified a Paula Deen recipe. Instead of all-purpose flour I used nutrient-dense almond flour to make these gluten-free. The original recipe called for vegetable oil, which we know is an unhealthy fat. After testing the recipe, I decided to skip adding any additional fat as the almond flour provides healthy fat and the pumpkin adds plenty of moisture. In addition to the cinnamon the original recipe called for, I amped it up with the gingerbread spices, including ginger, allspice, nutmeg and cloves. Instead of regular white sugar I replaced it with my recommended all-natural sugar-free sweetener. Lastly, I added just a touch of unsulphured molasses to give the flavors a little more depth.
Voila! A healthy gingerbread pumpkin bar recipe is born.
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A healthy alternative to a seasonal favorite. As written, recipe is gluten-free, dairy-free and low-carb.
Ingredients
- 2 c. Blanched Almond Flour
- 2 tsp. Aluminum-Free Baking Powder
- 1 tsp. Baking Soda
- 1 tsp. Celtic Sea Salt
- 1 tsp. Cinnamon
- 1 tsp. Ground Ginger
- 1 tsp. Allspice
- 1/2 tsp. Nutmeg
- 1/2 tsp. Ground Cloves
- 4 Large Eggs
- 1 15 oz. Can Pumpkin
- 1 c. Granulated Sweetener - for sugar-free I recommend Birch Xylitol or Swerve
- 1 Tbsp. Unsulphered Molasses
Directions
- Preheat oven to 350 degrees F.
- Grease 9x13 inch glass cake pan or spray with non-stick spray. I use this sprayer filled with high-oleic sunflower oil.
- In medium mixing bowl, sift together almond flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, nutmeg and cloves. Set aside.
- In a separate mixing bowl, with electric beaters on medium, mix together eggs, pumpkin, granulated sweetener and molasses until smooth.
- Add dry to wet and combine on low speed until smooth.
- Pour batter into cake pan and smooth with spatula.
- Bake for 30 minutes then cover with a sheet of parchment paper and return to oven for 10 minutes or until toothpick inserted in middle comes out clean.
- Completely cool on rack before cutting and serving.
- Top with dairy-free whipped cream.
- Enjoy!
Notes
This recipe has been tested with my preferred ingredients. Please consider, if I recommend a substitution, it will be included as a note in the recipe.
Nutrition Information: 125 calories 9 g fat, 7 g carbs, 3 g fiber, 4 g NET CARBS, 5 g protein (calculated using Swerve sugar-free sweetener)
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