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Squash Pie Bars:
Makes 9 large bars or 16 small bars
Ingredients
Crust:
3
cups
Love Bird Unsweetened Grain Free Cereal
1/2
tsp
baking soda
1
tsp
cinnamon
Pinch
of salt
1 1/2
tsp
gingersnap seasoning
substitute 1/4 tsp of each: ginger, maple or coconut sugar, cinnamon, allspice
1/2
cup
maple sugar
substitute coconut sugar
3
Tbsp
coconut oil
1/4
cup
ice water
Squash filling:
2
cups
roasted butternut squash
1 13.5
oz
can coconut cream
1/2
cup
Maple sugar
substitute coconut sugar
2
tsp
gingersnap seasoning
substitute 1/4 tsp of each: ginger, allspice, maple sugar or coconut sugar
1/2
tsp
nutmeg
1/2
tsp
cinnamon
Pinch
of salt
1/3
cup
tapioca flour
Instructions
Crust Instructions:
Add to food processor and pulse a few times (if too wet add a little more cereal) until dough forms. You want it to be sticky and easy to form.
Add to a greased or lined 8x8 baking dish and press down with fingers to create an even layer
Poke holes all over crust with a fork
Bake 350 F for 10 minutes and let cool completely once done
Squash Filling Instructions:
Cook butternut squash 400 F 30-35 minutes (let cool completely once done)
Add everything to a food processor and process until you get a creamy, smooth consistency
Add about 2 cups of filling to cooled crust and bake 350 F for 35-40 minutes
Let bars cool completely and cover. And refrigerate bars overnight
Next day slice into 9 large bars or 16 small bars, top with dairy-free yogurt of choice