Posted by Juli http://paleomg.com/blueberry-pumpkin-muffin-breakfast-bars/
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Blueberry Pumpkin Muffin Breakfast Bars
For the muffin crust
cup pumpkin puree
cup maple syrup
cup coconut oil, melted
teaspoon vanilla extract
cup coconut flour
tablespoon Primal Palate pumpkin pie spice (or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/8 teaspoon ground cloves, 1/8 teaspoon powdered ginger)
teaspoon baking soda
teaspoon baking powder
pinch of salt
For the toppings
cups of fresh blueberries (frozen blueberries work, just thaw first)
tablespoons coconut cream concentrate or homemade coconut butter
teaspoon lemon juice
zest of 1/2 a lemon
tablespoons coconut flour
For the crumble
cup mixed nuts, chopped (I used cashews, pecans, and walnuts)
tablespoons unsweetened shredded coconut
teaspoon sesame seeds
sprinkle of cinnamon
pinch of salt
Preheat oven to 350 degrees.
Mix together wet ingredients in a bowl:
pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract. In another bowl, whisk together
coconut flour, cinnamon, nutmeg, ground cloves, powdered ginger, baking soda, baking powder, and salt. Pour dry ingredients into wet ingredients and mix well.
8x8 glass baking dish then cut a piece of parchment paper down so it can fit into the baking dish, leaving two sides out of the baking dish. This way you can pick the bars out of the dish without breaking them apart. Pour the muffin batter into the
parchment lined baking sheet and spread out evenly. Place in oven and baking for 30-35 minutes until cooked through.
While the crust bakes, place a small
saucepan over medium heat and add blueberries. Add
honey, coconut cream concentrate, lemon juice, and lemon zest. Mix well. Once the blueberries begin to burst, remove from heat and add
coconut flour. Mix until completely combined. Let sit for about 5 minutes to thicken up. When the crust is done cooking, pour the blueberry mixture on top.
In a bowl, add nuts, coconut, sesame seeds,
honey, cinnamon and salt and mix together and mix. Add clumps of the nuts to the top of the blueberry mixture.
Add to oven and bake for 15 minutes.
Let cool for 10 minutes, remove from pan, then place on a cool rack to cool for 5 more minutes before cutting into 6-8 squares.
Store in fridge.