One thing we love to do during the holidays is to take yummy recipes and swap ingredients for healthier options! We made this Pumpkin Bar recipe at Thanksgiving and it was such a big hit we are doing it again for Christmas! Here’s the recipe with my changes:


1 1/2 cups of white kamut flour

1 1/2 cups of trehalose sugar

2 Tablespoons of raw honey

1 1/2 teaspoons baking powder

2 1/2 teaspoons cinnamon

1/2 teaspoon real sea salt

3 large free-range organic eggs

1 can (15oz) organic pumpkin puree

1 1/2 teaspoon real vanilla

3/4 cup melted coconut oil


For the topping:

3/4 cup white kamut flour

1/3 trehalose sugar

6 Tablespoons softened organic butter

3/4 cups chopped pecans



  • Grease and flour a 9×13 baking pan. Pre-heat oven to 350 degrees
  • Combine the 1 1/2 cups flour, sugar, baking powder, cinnamon and salt. Set aside
  • In another bowl beat eggs, pumpkin, honey, vanilla and oil until well blended
  • Stir the dry ingredients into the wet until just blended
  • Pour into prepared pan
  • Take all the “topping ingredients” and combine them then sprinkle them on top of the pumpkin batter before baking
  • Bake for 25 to 30 minutes until toothpick comes out clean
  • Cool in the pan
  • Cut into squares to serve and top with Organic Heavy Cream (whip and sweeten it with 1/4 cup trehalose–blending the trehalose ahead of time for 2 minutes will make it like powdered sugar which makes it easy to use for sweetening heavy cream)
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