These are PERFECTION!! Pumpkin pie fillng with the BEST crumble topping! Yum!
Creamy pumpkin cake layer with a coffee cake crumble topping! Makes a great snack or dessert!
Full recipe in video below
RECIPE:
⅓ cup Fiber Gourmet flour - to order: https://www.netrition.com/jennswwjourney
Code JENNSWWJOURNEY
2 teaspoons pumpkin pie spice.
1 teaspoon cinnamon.
⅛ teaspoon sea salt.
2 eggs beaten
⅓ cup pumpkin puree
2 tablespoons butter - melted.
1 teaspoon gluten free organic vanilla extract.
½ teaspoon baking soda + 1 teaspoon apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).
Crumble Topping:
½ cup Fiber Gourmet flour
1 teaspoon cinnamon.
3 tablespoons butter - melted.
Preheat oven at 350 F, and grease or oil an 8x8 pan.
In a large mixing bowl combine: ⅓ cup sifted flour, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and ⅛ teaspoon sea salt. Mix together thoroughly. Set aside.
In a different large mixing bowl combine: 2 eggs, ¼ cup milk, ⅓ cup pumpkin puree, 2 tablespoon melted butter, ⅓ cup Lakanto and 1 teaspoon vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.
Add flour mixture to the egg mixture and stir until combined.
Pour and spread batter into greased 8x8 pan, and set aside.
In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.
Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, seen in photo above.
Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.
Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).
Cut into 9 medium size bars and serve.
9 Bars:
111 calories
10g fat
3g carbs
4g protein
Recipe inspiration from beautyandthefoodie.com
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