Pumpkin Streusel Breakfast Bars

These bars were created in honor of October and the glory that is fall in Northern California. Since I moved to San Francisco, I miss out on my family’s fall traditions, like trips up to Apple Hill in Camino, CA and baking apple pies with my mom. These Pumpkin Streusel Breakfast Bars warm my heart just like a family trip to Apple Hill, or baking with my mom. They taste just like pumpkin pie, but in cake form, with a crunchy-nutty topping! One word: YUM!

Ingredients -

Streusel Topping:
¼ cup Coconut Sugar
2 tablespoons Coconut Flour
2 tablespoons Coconut Oil
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger

Pumpkin Bars:
2 cups Gluten Free All Purpose Flour
½ cup Gluten Free Almond Meal
½ cup Gluten Free Coconut Flour
1 ¼ cups Coconut Sugar
2 teaspoons Gluten Free Baking Powder
1 teaspoon Xanthan Gum
¾ teaspoon Sea Salt
1 teaspoon Ground Cinnamon*
1 teaspoon Ground Ginger*
¼ teaspoon Ground Nutmeg*
¼ cup Coconut Oil, plus extra for greasing baking sheet
2 Eggs, Beaten
1 cup Pumpkin Puree, plain, not the pie filling
1 tablespoon Vanilla
1 cup Walnuts, Chopped (Optional; can be replaced with another nut of choice…Or Cacao Nibs!! Yum!)
*If you have Pumpkin Pie Spice, use 2 ¼ teaspoons here instead of these three ingredients separately.

Prepare:

Gather all ingredients, including your eggs

Tools:
1 Large Mixing Bowl
2 Small Bowls and 2 Forks (to beat eggs and make streusel topping)
1 Whisk
1 Electric Mixer or a VERY strong forearm and your whisk
1 Cup, ½ Cup, ¼ Cup Measures
1 Tablespoon Measure
1 Teaspoon, ¼ Teaspoon Measures
1 Off-Set Spatula
1 11 x 7 Inch Baking Pan or Sheet

One thing that I’ve learned in gluten free baking is that speed is key. If batters sit too long their consistency changes and can yield less than desirable results. So, when I am baking, I get every thing I’ll need for the recipe (tools, ingredients) out first and have them ready to go on my workspace so that I can move quickly. I also try to write my recipes in order so that batters aren’t sitting for an extended period of time. “User friendly”, I think they call it…

Instructions:

Preheat the oven to 350 F

Liberally grease baking sheet with coconut oil

In a small bowl, combine the streusel topping ingredients with a fork, or by rubbing the mixture with your (clean!) hands (one less dish to clean!).

In a large mixing bowl, whisk together the dry ingredients. Whisking is a necessary step to break up the usual clumps that form in gluten free flours. You want your batter to be as lump-free as possible and whisking makes that possible. In a separate small bowl, combine your nuts with one heaping spoon of your dry ingredient mixture. Stir to coat nuts and set aside. This step ensures that your nuts won’t sink to the bottom of your bars. You’re welcome.

Next, add the coconut oil to the dry ingredients and beat with an electric mixer just until crumbly. Add beaten eggs, pumpkin puree and vanilla, and beat until the batter is smooth, about 2 minutes. Your batter will be very viscous (or tight). Add in the nuts and stir to combine.

Pour (or scrape) the batter onto your prepared baking sheet. Smooth the batter with an off-set spatula or a butter knife so that it fills the bottom of the pan completely. Getting your spatula a little wet might help this process along.

Sprinkle on the streusel topping evenly.

Bake in preheated oven for 20 to 25 minutes. A toothpick or knife inserted into the middle of the bars should come out clean when they are done. Baking times vary by oven, so start with the minimum amount of time suggested and then check them. You can always bake something longer, but you can’t fix burnt baked goods.

Cool your bars in the pan on a wire rack for about half an hour or so. Use a very sharp knife to carefully cut your bars into the desired portions, remove them from the pan, and continue to let them cool completely on the wire rack…if you’re patient. But, if you’re like me, eat them when they’re cut and try your very best to save some for later…unsuccessfully.

Enjoy!!