Paleo Pumpkin Spice Cake Bars

• 1/2 cups Plus 2 Tablespoons Pure, Canned Pumpkin
• 3/4 cups Packed Coconut Sugar
• 1 Egg
• 1 Egg Yolk
• 1/2 Tablespoons Vanilla Extract
• 3/4 cups Plus 2 Tablespoons Almond Meal (or 90g, See Note)
• 2 Tablespoons Coconut Flour (or 12g, See Note)
• 3/4 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1 teaspoon Cinnamon
• 2- 1/2 teaspoons Pumpkin Pie Spice

1. Preheat oven to 350 degrees F and line an 8x8 inch pan with parchment paper, leaving a small overhang up the sides of the pan.
2. Rub any exposed edges of the pan lightly with coconut oil.
3. In a large bowl, using an electric hand mixer, beat together pumpkin and coconut sugar until well combined.
4. Add egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.
5. Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and stir until well combined and smooth.
6. Pour batter into prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
7. Bake until the top is dark brown, and a toothpick inserted in the center comes out clean, about 3740 mins.
8. Let cool completely before slicing into bars and devouring.
9. Note: Its wise to weigh your flours with gluten-free baking, as the ratios are extremely important.
10. Also, make sure your flours are not lumpy.

coconut sugar, egg, egg, vanilla, almond meal, coconut flour, baking powder, baking soda, salt, cinnamon, pie spice

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/paleo-pumpkin-spice-cake-bars/ (may not work)