Welcome to the November edition of Alpine Medical’s monthly newsletter! Holidays can be a hard time to stay on track. We are often surrounded by temptations that are long-held family tradition and recipes that have been handed down from generation to generation. One of the fun and exciting things about moving through a journey of nutritional evolution is finding ways to recreate or update favorites and those “must haves” during this time of year. Here is one that will help tick the pumpkin pie box. We hope you enjoy!
This recipe is taken from minimalistbaker.com – check out the website for more ideas on recipes for the holidays and beyond. Read More….
Explore November’s Recipe:
Gluten and Dairy Free Pumpkin Pie Bars
This recipe offers a healthier take on traditional pumpkin desserts by using nutrient-dense ingredients like almond flour, gluten-free oats, and pumpkin purée. It’s naturally sweetened with maple syrup and coconut sugar, which keeps the flavor rich without relying on refined sugar. The result is a dessert that’s lighter, higher in fiber, and full of wholesome fats, a treat you can feel good about enjoying.
Ingredients
CRUST
1 cup rolled oats (certified gluten-free if needed)
1 ½ cups almond flour*
1/4 tsp sea salt
2 Tbsp coconut sugar
1 Tbsp maple syrup
4–5 Tbsp melted coconut oil
FILLING
2 ¾ cups pumpkin purée
1/4 cup maple syrup
1/4 cup coconut sugar
1/4 cup unsweetened plain almond milk
2 ½ Tbsp cornstarch*
1 ¾ tsp pumpkin pie spice (or substitute ginger, cinnamon, nutmeg & cloves to taste)
1/4 tsp sea salt
FOR SERVING (optional)
- Coconut Whipped Cream
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8-inch baking dish with parchment paper (adjust number/size of dish if altering batch size)
- Make crust by adding oats to a blender (or food and blending/mixing until you reach the consistency of oat flour
- Add almond flour, sea salt, coconut sugar and mix once more
- Then add maple syrup and melted coconut oil and mix/pulse to combine
- Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed
- If it appears or feels too dry, add more coconut oil. Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and use a flat-bottomed object (such as a liquid measuring cup or drinking glass) and press down to pack the crust into place, making an even, firmly packed layer
- Bake for 20 minutes, then set aside to cool
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth
- Scraping down sides as needed. Taste and adjust seasonings adding more maple syrup or coconut sugar for sweetness, or pumpkin pie spice for flavor
- You may also add a pinch of ground cinnamon
- Set aside. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles
- Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal
- Remove from oven and let cool completely before loosely covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight
- Once cooled, gently lift bars out of dish and slice into 9 bars (amount as original recipe is written /adjust if altering bars batch size)
- Serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional)
- Store leftovers in the refrigerator up to 3 days, though best when fresh
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