Paleo Magazine – August-September 2019

124 August/September 2019

Paleo Pumpkin

Crumble Bars

For the filling

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2 large eggs

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1/4 cup coconut sugar

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1/8 tsp sea salt

For the crust

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1 large egg

2/3 cup coconut sugar

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1/2 tsp baking soda

2 pinches sea salt

Optional, for serving: whipped

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1 Preheat oven to 350°F. Line a 9-by-9-inch baking

pan with parchment paper. Set aside.

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and whisk until fully incorporated and smooth. Place

in fridge to cool while you prepare the crust.

3 In a food processor, combine all the crust

ingredients and pulse until fully incorporated and

a ball of dough forms. Add half the dough to the

prepared pan. Press the dough evenly into the bottom

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step easier). Reserve the remaining dough for the

crumble topping. Bake the crust for 12 minutes. Set

aside to cool for a few minutes.

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the slightly cooled crust, making sure to smooth it

out evenly. Crumble the remaining dough evenly on

top and bake for 32 minutes. Remove pan from oven

and let cool for 15 minutes, then refrigerate until

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squares and serve each with a dollop of whipped

coconut cream or ice cream.

blog review continued

makes (^) a
bout
(^9) bars
LIST of INGREDIENTS
the METHOD