Baked Pumpkin & Tahini Bars

The pumpkin saga continues!

I continue to receive (the most adorable) pumpkins from our local farm in my bin service, so I’m getting creative.  Plus, who doesn’t enjoy warm pumpkin spiced baking this time of year?

On Friday, I shared a Pumpkin Spiced Latte, refined sugar free and totally delicious.  I also included a recipe for making your own pumpkin spice mix.  This Tahini Pumpkin Bar recipe was recently shared with me by a friend, and I was genuinely impressed! Chelsea from Do You Even Paleo shared these a couple years ago (Thanks Chelsea!) and I’m actually sad it took me this long to try them.  So now I’ll share them with you now!

These babies are gluten free (yay!) and refined sugar free, using banana and maple syrup as the subtle sweetener.  If you’re new to the tahini scene, here are the detes: Tahini is a paste made from sesame seeds. Think of it like a nut butter, just a seed butter.

Sesame seeds (and thus tahini) have some really cool health benefits.

  • Sesame seeds are a great source of healthy fats, and are known for having cholesterol-lowering effects.
  • They are loaded with magnesium (a muscle relaxant and vasodilator), and sesame seeds have been studied for their capability to normalize blood pressure.
  • High in antioxidants!  Free-radical/ cancer fighting.
  • Also high in fiber, improving digestion.
  • A good source of protein.

So jump on board the pumpkin train as we feature tahini and it’s many health benefits with these Tahini Pumpkin Bars. <3

 

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Tahini Pumpkin Bars

Lightly sweetened pumpkin flavoured treats, featuring tahini!  Thanks to Chelsea from http://www.doyouevenpaleo.net for this recipe! 

Servings 16 bars
Author Chelsea from Do You Even Paleo?

Ingredients

  • 1/2 c tahini
  • 1/2 c pumpkin puree
  • 1 banana mashed
  • 1/4 c maple syrup
  • 1 tsp vanilla extract
  • 2 Tb coconut flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees and line an 8X8 pan with parchment paper.
  2. In a medium bowl, combine all wet ingredients (tahini through vanilla). In a separate small bowl, combine the rest of the ingredients, except the chocolate chips. Add dry ingredients to wet ingredients and mix. Stir in the chocolate chips until just combined.
  3. Pour the batter into the pan. Bake for 30 minutes or until toothpick inserted in the middle comes out clean. Let cool before digging in. 

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