Saturday, October 15, 2016

Pumpkin Coconut Bars

Gingersnap cookies

Coconut oil

Press into bottom of baking dish. Bake 5 min at 375 degrees.

3/4 cup coconut milk
2 large eggs
2/3 cup coconut sugar
1 t cinnamon
1 t vanilla
1/2 t ground ginger
1/2 t salt
1 15-oz can pumpkin puree

Pour batter on top of crust. Bake for about 20 minutes. Cut into bars.

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