1/3 cup coconut flour, sifted

1/3 cup almond flour

2 tsp Pumpkin pie spice

1 ½ tsp cinnamon

1/8 tsp sea salt

2 eggs beaten

½ cup pumpkin puree

1/3 cup of coconut sap sugar

3 ½ tbsp unsweetened almond milk, or coconut milk

2 tbsp dairy butter, melted

1 tsp vanilla extract

1 ½ tsp baking powder

Crumble Topping

1/3 cup almond flour

1/3 cup pecans, crushed

3 tbsp unsweetened organic coconut flakes

1 ½ tbsp coconut sap sugar

¼ tsp cinnamon

2 ½ tbsp butter, melted



Preheat oven to 350 F, and grease or oil an 8×8 pan. I also recommend putting parchment paper in the pan to make it easier to get the bars out to cool.

In a large mixing bowl combine 1/3 cup of sifted coconut flour, 1/3 cup almond flour, 2 tsp pumpkin pie spice, 1 ½ tsp baking powder, 1 tsp cinnamon, 1/3 cup of coconut sap sugar

And, and 1/8 tsp of sea salt. Mix together thoroughly. Set aside.

In a different large bowl combine 2 eggs, 3 ½ tbsp almond or coconut milk, 1/2 cup of pumpkin puree, 2 tbsp melted butter, 1 tsp vanilla extract. Mix together until combined.

Add flour mixture to the egg mixture and stir until combined.

Pour and spread batter into greased 8×8 and set aside.

In a medium mixing bowl combine all the crumble topping ingredients, use clean hands to mix the topping until a paste forms. Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan.

Bake at 350F for 28 – 30 minutes or until the top is browned and a toothpick comes out of the center clean.

Cool completely then cut into 9 medium size bars and serve.