Pumpkin Bars

• FOR THE BASE:
• 3/4 cups Oat Flour
• 3/4 cups Oats
• 1 teaspoon Baking Powder
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoons Salt
• 1/3 cups Applesauce
• 1 Tablespoon Maple Syrup
• 1/4 cups Water
• 1 teaspoon Vanilla Extract
• 1-1/2 cup Pumpkin Butter
• 1 teaspoon Maple Syrup
• 1/2 teaspoons Stevia
• FOR THE TOPPING:
• 1/4 cups Almond Meal
• 1/4 cups Shredded Coconut (unsweetened)
• 1/4 cups Oat Flour
• 1/4 cups Oats
• 1/4 teaspoons Cinnamon
• 1/4 teaspoons Salt
• 2 Tablespoons Coconut Oil
• 2 Tablespoons Coconut Sugar Or Brown Sugar

1. Preheat oven to 375 F spray an 8x8-inch pan with cooking spray; set aside.
2. For the base: In a large bowl add oat flour, oats, baking powder, cinnamon and salt. Stir. Add the applesauce, maple syrup, water and vanilla and mix well. Pour batter into the prepared pan and push down firmly with fingers to smooth out.
3. In a small bowl add pumpkin butter, maple syrup and stevia. Mix to combine then spread over top of the oat mixture.
4. In a separate bowl add almond meal, shredded coconut, 1/4 cup oat flour, 1/4 cup oats, cinnamon and salt. Mix well. Add coconut oil and coconut sugar. Crumble mixture with your hands. Sprinkle over top of the pumpkin mixture.
5. Bake for 30-35 minutes or until the top is slightly golden and firm. Remove it from the oven and allow to cool for at least 30 minutes before cutting into squares.
6. Notes:
7. To make oat flour: add oats into a food processor and process until it turns to flour, about 30 seconds.
8. I recommend refrigerating the bars after they cool to become more firm. You can leave them out on the counter the next day!
9. Calories per bar: 92.4, Fat: 3.1, Cholesterol: 0, Sodium: 175,7, Potassium: 70.7, Carbs: 14.8, Fiber: 1.9, Sugar: 3.8, Protein: 2.2

flour, ube, baking powder, ground cinnamon, salt, cups applesauce, maple syrup, ubc, vanilla, butter, maple syrup, stevia, ubc, ubc, ubc, ubc, ubc, ubc, coconut oil, coconut sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-bars-6/ (may not work)