So last month, I went to an old stand-by recipe of mine - Banana Oatmeal Breakfast Muffins - which was a huge hit with both my coworkers and clients alike! For November, my thought was to switch it up a bit and maybe do some sort of crockpot chili.. until I came across a few recipes from one of my favorite blogs, the Detoxinista. (All of which were pinned immediately, of course.) Among them? Coconut Flour Pumpkin Bars. Gluten free, dairy free, added-sugar free. Perfect for November!I've also been itching to find a good recipe for the bag of coconut flour I have in the pantry. Since I've gone mostly gluten free, I've been experimenting with different grain and flour substitutes (thank you Bobs Red Mill!), but I hadn't found a really decent use for the coconut flour until now. I already knew that it's best used for baking.. but the problem in this household is that anything I bake.. I eat. Because my husband is of one of those incredibly odd and rare species that "doesn't like sweet things". And I mean, I can't bake something and let it go to waste, right? Hence, the validity to my argument that he is inadvertently making me fat. (Just kidding, shmoop, I love you.) ;)
So anyway, once I found both a delicious and relatively good-for-you fall treat, I busted out the pumpkin and can opener (silly kitties thought it was breakfast time for them.. again). The best part is that this recipe is literally the easiest to make. Also? It tastes like crustless pumpkin pie. And really, who needs to bother with the crust anyway? It's all full of hard work and calories. No dice.
