Healthy Pumpkin Bars {Gluten-Free}

Ready for the scariest day of the year ?? So grab the pumpkin and here’s a recipe for some healthy pumpkin bars to share tonight!

Healthy Pumpkin Bars | Anita Healthy

Halloween Party!!! When I think about Halloween, in my mind appears… Pumpkins! It’s the food for this date. And after all, I love to use pumpkin everytimel. If you’re looking for a healthy, easy and gluten-free recipe, you’ve come to the right place.(I.e.

I really could tell you that I made this recipe because of Halloween. But the truth is that I don’t usually celebrate it and it was a coincidence (I actually spend my life using pumpkin in my recipes …). I hadn’t made bars for a very long time, and since I changed my diet, I still didn’t use it, so I decided to make something different. And it works so well!

The pumpkin has many benefits and it makes delicious recipes: adds texture, flavor and vitamins and minerals (I.e.. I had already made some cakes with this legume, like this pumpkin cake  and it never disappointed me. I also use to make bread with it, like this pumpkin bread and nuts ! Yes, the pumpkin gives a consistency and delicious taste, mixed with the seeds looks so yummy…

Going back to these little bars … Imagine when you are hungry in the middle of the morning or in the afternoon, and you pick up a bar of these and eat it with a tea or a coffee … hmmm, delicious! It has a light cinnamon flavor and the nuts over the top make the PERFECT combination. It can also be a good option to eat before going to the gym or even as a dessert(I.e.

Healthy Pumpkin Bars | Anita Healthy

Hands down to the dough and let’s go to the Halloween recipe!

Healthy Pumpkin Bars | Anita Healthy
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Healthy Pumpkin Bars {Gluten-Free}

Tempo Total 1 hour
Porções 8
Autor Anita Healthy


  • 2 eggs
  • 65 g almond flour
  • 25 g of coconut flour
  • 1/2 teaspoon of baking powder gluten-free
  • 1 cup pumpkin puree *
  • 2 tablespoons of coconut sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla flavored veggie protein optional
  • Chopped walnuts
  • * to make the puree simply boil pumpkin to the cubes, drain the water very well and undo it with a fork or magic wand.


  1. Preheat the oven to 180º and line a 20 x 20 cm baking form with parchment paper.
  2. In a bowl, mix the pumpkin puree with the coconut sugar. Add the eggs and mix well until it forms a homogeneous mass.
  3. In another bowl, mix the ground almond, the coconut flour and the veggie protein. Add to the previous preparation.
  4. Add the baking powder and reserve about 15 minutes.
  5. Transfer the dough to the form and bake for about 35 to 40 minutes, until cooked.
  6. When completely cooled, withdraw and cut into rectangles. Serve with chopped wallnuts on top.
Healthy Pumpkin Bars | Anita Healthy


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  1. Pingback: Prosciutto and Spinach Quiche with Butternut Crust - Anita healthy - Gluten-Free & Healthy Recipes

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