Paleo Pumpkin Spice Cake Bars

Preheat oven to 350ºF and line an 8×8 inch pan with parchment paper, leaving a small overhang up the sides of the pan. Rub any exposed edges of the pan lightly with coconut oil.

In a large bowl, using an electric hand mixer, beat together pumpkin and coconut sugar until well combined. Add egg, egg yolk and vanilla extract and beat until smooth, scraping down the sides as necessary.

Add the almond meal, coconut flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice and stir until well combined and smooth. Pour batter into prepared pan and let stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.

Bake until the top is dark brown, and a toothpick inserted in the center comes out clean, about 37–40 mins. Let cool completely before slicing into bars and devouring.

Note: It’s wise to weigh your flours with gluten-free baking, as the ratios are extremely important. Also, make sure your flours are not lumpy.