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.