Pumpkin Crumble Bars - vegan, glutenfree, oilfree
Author: Annelina Waller
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • crust and crumble:
  • 90 g oat flour
  • 90 g almond flour
  • 100 ml maple syrup
  • 100 g almond butter
  • ½ tsp baking powder
  • filling:
  • 400 g pumpkin, cooked
  • 150 g dates
  • 2 heaped tbs cornstarch
  • 1 tsp cinnamon
  1. Preheat oven to 180 degrees C°.
  2. In a bowl, knead the ingredients for the crust into a dough.
  3. Put ¼ of dough aside and save for crumbles.
  4. Cut a baking paper for a 4-sided cake tin so that the edge of the tin is also lightly covered.
  5. Press the dough into the cake tin. If necessary, use a water glass to help and press the dough evenly into the mold until the dough sticks well together. Pre-bake for 10 minutes.
  6. For the filling, mix the pumpkin puree, dates, corn starch and cinnamon in a blender until creamy.
  7. Transfer filling on your pre-baked crust and spread evenly.
  8. Sprinkle the rest of the dough on top of the filling and bake for about 30 more minutes.
  9. Take the cake out of the oven and let it cool completely so that the mixture can harden.
  10. Then cut into the desired shape and enjoy with coconut cream or whatever you wish.
Recipe by Annelina Waller at https://annelinawaller.com/pumpkin-crumble-bars-oil-gluten-refined-sugar-free/