Gluten Free Pumpkin Bars Almond Flour. Slowly add the dry ingredients into the wet and continue mixing for a full minute, until smooth and well blended. These pumpkin spice almond flour shortbread cookies are full of buttery goodness!
Add the vinegar into the batter, and stir again. Pour the filling into the prepared crust and smooth over with a spatula or spoon. Stir well with a fork to combine.
This easy recipe is made gluten free with an almond flour pecan crust (no dough rolling necessary!) and a healthy.
In a large bowl, combine the pumpkin, almond butter, honey, eggs, pumpkin pie spice, salt, and baking soda, and stir until very smooth. Press the batter into a 9×13 baking tin and bake until the edges turn golden brown. They have warm fall flavours from cinnamon, ginger, and nutmeg, a mild nutty flavour from almonds and a hint of chocolate on top! Gradually add dry ingredients to pumpkin mixture.
