Another yummy gluten free recipe for my gluten free baby, who, by the way, has been throw up free since I removed all dairy and gluten from his diet! Glad it helped but concerned that he has food intolerances. I am looking at a diet called Gut and Psychology Syndrome Diet (GAPS) to address this issue.
This recipe was given to me by my mom. (Thanks, Mom!) and is adapted from a Publix handout.
3 TBSP coconut oil, melted (or butter)
2 TBSP honey
2/3 cup of graham crackers crumbs( EnviroKidz Organic Gluten-Free Animal Cookies)
1 egg, lightly beaten
2 TBSP chopped toasted pecans
1 cup canned pumpkin
1/4 sour cream (2 TBSP full fat coconut milk with 1 tsp of vinegar)
3 TBSP honey
1/2 cup all-purpose flour (gluten free buckwheat flour)
3/4 tsp pumpkin pie spice
1/3 cup milk (1/4 cup coconut milk)
1/2 cup chopped toasted pecans
Preheat oven to 350. Mix together coconut oil (or butter) and 2 TBSP honey. Stir in graham crackers and 2 TBSP pecans. Press into lightly greased 8X8 pan and bake until golden brown. The recipe said 10 minutes but I found this way too long. 6 minutes worked in my oven. Let cool.
Combine rest of the ingredients except for 1/2 cup pecans. Bake for 25 minutes or until an inserted wooden toothpick comes out clean. Sprinkle with pecans and refrigerate. Cut into 16 bars. This will keep in the refrigerator for up to 2 days.
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