Apple Pumpkin Crumble Bars
 
 
Dense, moist, and not too sweet, these bars are a perfect afternoon snack or weekday dessert. The fruity filling isn’t gooey like that of a true apple crisp, but more like unsweetened applesauce. The bars are even better the second day, after the crust has a chance to absorb some of the moisture from the filling and softens up a bit.
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Ingredients
  • ⅓ cup (80 ml) melted coconut oil, preferably organic
  • 2 Tbsp (30 ml) yacon syrup or agave nectar (or maple syrup would work, too)
  • 20 drops plain or vanilla stevia liquid
  • 1 Tbsp (15 ml) finely ground flax seeds
  • ⅓ cup (80 ml) plain or vanilla soy, almond or rice milk
  • zest of one lemon
  • ¾ cup (80 g) walnut pieces
  • ½ cup (90 g) natural almonds (with skin)
  • 1 cup (115 g) old-fashioned whole rolled oats (not quick cook or instant)
  • ⅓ cup (45 g) coconut flour
  • 1 Tbsp (15 ml) cinnamon
  • 1 tsp (5 ml) ground ginger
  • ¼ tsp (1 ml) cardamom (optional)
  • ⅛ tsp (.5 ml) fine sea salt
  • 2 cups canned or homemade unsweetened pumpkin purée (sweet potato would make a great substitute here)
  • 3 medium sweet apples, peeled, cored and grated on large holes of a box grater
  • 2 Tbsp (30 ml) freshly squeezed lemon juice
  • 1 tsp (5 ml) pure vanilla extract
  • 20-30 drops plain or vanilla stevia (to your taste), or ¼ cup-1/3 cup (60 ml-80 ml) agave nectar
Instructions
  1. Preheat oven to 350F (180C). Line a 9″ (22.5 cm) square pan with parchment, or spray with nonstick spray.
  2. In the bottom of a large bowl, whisk together the melted coconut oil, yacon syrup, stevia, flax seed, soymilk and lemon zest; set aside.
  3. In the bowl of a food processor, blend together the walnuts, almonds, oats and coconut flour until the nuts are ground and mixture resembles a coarse meal. Add the cinnamon, ginger, cardamon and salt and blend just to mix. Add the dry ingredients to the wet mixture in the bowl and toss with a fork (as if making pie dough) until it comes together in a very moist yet crumbly dough (it will stick together if pressed, but should readily separate into crumbles if tossed with the fork). Set aside while you prepare the filling.
  4. To make the filling, mix together the pumpkin, apple, lemon juice, vanilla and stevia.
  5. Take about half the crumble mixture (you can just estimate) and press it firmly into the bottom of the pan. Top with the filling, spreading evenly. Sprinkle the remaining crumble mixture evenly over the filling and press gently with the palms of your hands.
  6. Bake in preheated oven until edges are browned and the top of the crumble begins to brown a bit. (The filling won’t bubble the way typical fruit pie fillings do). Allow to cool to room temperature before cutting into squares; reheat if desired to serve. Makes 9 large servings. May be frozen.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/nutrition-headlines/apple-pumpkin-crumble-bar-recipe-and-new-collection-of-low-glycemic-vegan-desserts