Looking for an easy, gluten‑free dessert that makes great use of pumpkin? Try the extra‑fluffy almond flour bars, which will make your apartment smell wonderful and suit your digestion perfectly! What's more, they're not low in protein, you'll save on calories. 💪🏻
So how? Will you make them too? Don't forget to show off the result on Instagram with the tag @vilgaincooking! 🤳🏻
Nutrition (1 serving)
- 242 kcal
- 17 g carbohydrates
- 16 g fats
- 8 g protein
Per 6 portions
- 70 g pumpkin puree
- 70 g almond butter
- 70 g maple syrup
- 2 eggs
- 10 drizzles vanilla extract
- 60 g almond flour
- 1 tsp baking powder
- 1 tsp gingerbread spice
- 1 pinch salt
- 40 g chocolate chips
Instructions
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In a large bowl, combine the pumpkin puree, maple syrup, almond butter, eggs and vanilla and whisk until smooth. Add the almond flour, gingerbread spice, baking powder and salt and mix thoroughly. Finally, add the chocolate chips.
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Pour the mixture into the prepared baking dish and sprinkle with more chocolate chips as needed.
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Place in the oven and bake for 30 to 40 minutes, or until a skewer inserted in the center comes out clean.
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Let cool for 30 minutes. Then cut into 6 pieces.
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Enjoy alone or with yogurt or cottage cheese.
