Fresh water peaches
Ingredients
Fresh water peaches
In a small bowl add egg yolks, salt, coconut sugar, cinnamon, and melted coconut oil. Use a whisk to blend ingredients. Next, add almond flour and use a spatula to fold it into a thick dough.
Press the dough into a greased 8x8 square baking pan. Bake at 350° for 12 minutes.
Once the crust has finished baking, let it cool for 10 minutes before adding the filling.
In a large mixing bowl add pumpkin puree, egg whites, coconut sugar, almond flour, pumpkin spice, cinnamon, vanilla extract, and salt. Use a hand mixer or whisk to blend until fully combined.
Pour the filling on the crust and use a spatula or the back of a spoon to smooth it out. Bake at 350° for 40-45 minutes.
Remove the pan from the oven and place on a metal cooling rack for 30-60 minutes. Once it's at room temperature, use a sharp knife to cut the bars into squares.
– If you're making this recipe for a holiday party or large gathering, I suggest doubling the recipe! – Do not throw out the egg whites, you will need them for the filling. – Line the baking pan with parchment paper for easy removal. – Scrape the excess pie filling off the knife between each cut to ensure clean edges.
FRESH WATER PEACHES
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