Greta's White Chocolate Chip Pumpkin Bars

A CLINIC FAVORITE

Servings: 16 bars

Cooking time: 50 minutes

Dry Ingredients:

• 1 cup of Almond Flour (BRAND: Anthony’s - ORGANIQUE or online)

• 2 tablespoons of Coconut Flour (BRAND: Anthony’s - ORGANIQUE or online)

• ¾ cup of Erythritol and Monk Fruit Blend (BRAND: Anthony’s - ORGANIQUE or online)

• 1 teaspoon of Cinnamon (BRAND: Simply Nature - Aldi)

• 1 teaspoon Maple Cinnamon (BRAND: Fresh Jax - ORGANIQUE or online)

• 1 1/2 teaspoons of Baking Powder (BRAND: Thrive - Thrive Market online)

• ½ teaspoon of Pink Himalayan Salt (BRAND: Wild Foods - ORGANIQUE or online)

Wet ingredients:

• 1 ½ tablespoons of Flax mixed with 2 tablespoons of Water (BRAND: Simply Nature - Aldi)

• ¾ cup Pumpkin (BRAND: Farmers Market - Golden Harvest)

• 4 tablespoons of melted Coconut Oil (BRAND: Simply Nature - Aldi)

• 1 ½ teaspoons of Vanilla Stevia (BRAND: Sweet Leaf - ORGANIQUE, health food stores or online)

• ¼ cup of Almond Milk (BRAND: Simply Nature - Aldi)

• 1 cup of White Chocolate Chips (BRAND: ChocZero - ORGANIQUE or online)

Directions:

• Preheat oven to 350 degrees

• In a glass dish lightly oil the bottom and sides. Press in a sheet of parchment paper. Lightly oil the paper as well. (I use avocado oil)

• Mix your flax with water and set aside

• In a large bowl mix all of your dry ingredients until evenly combined

• In a separate bowl mix all of your wet ingredients including your flax.

• Add your wet ingredients to your dry ingredients stirring until evenly mixed. Batter should be a thicker consistency

• Stir in your white chocolate chips

• Spread batter into dish and bake for 55 minutes (some oven’s cook faster than others so make sure to check your oven routinely)

• Allow to cool and place in the fridge overnight to help the bars hold their shape