Ooey Gooey Pumpkin Layer Bars

Ooey Gooey Pumpkin Layer Bars

 Betsy’s ooey and gooey pumpkin layer bars recipe is sure to be a favorite at your Thanksgiving dinner. Not only are they ooey and gooey, they are gluten-free, healthy, and delicious.  Featuring Betsy’s Best Cinnamon Almond Butter, pecans, and pumpkin you’ll be saying “It was #LoveAtFirstTaste!

Layer Bar Ingredients:

Crust:

3 cups raw pecans, divided

5 Tbsp light brown sugar

1 tsp cinnamon

½ tsp Sea salt

1/2 T Betsy’s Best Cinnamon Almond Butter

3 Tbsp coconut oil

Filling:

1 15 oz. can or carton pumpkin puree

1/3 cup sugar

1/4 cup full-fat canned coconut milk, in fridge for at least 2 hrs

2 Tbsp cornstarch

1/4 cup maple syrup

2 Tbsp almond milk

2 tsp vanilla extract

2.5 tsp cinnamon, divided

1/4 tsp ground ginger

Additional Betsy’s Best for topping

Step By Step Ooey Gooey Pumpkin Layer Bar Recipe Directions:

Step 1Preheat oven to 350° F. Place 3 cups pecans, brown sugar, cinnamon, and salt in food processor and pulse until coarsely chopped.  Remove and add Betsy’s Best Gourmet Almond Butter with Cinnamon and coconut oil and stir until mixture is incorporated. Press the pecan mixture into a well-greased or parchment lined 8 X 8 pan. Bake 8-10 minutes until lightly colored and fragrant. Set aside until ready to fill.

Step 2: In a small bowl, whisk the cornstarch into the maple syrup until combined. Place the pumpkin puree, sugar, maple syrup and cornstarch mixture, 1/4 cup coconut cream, almond milk, 1.5 tsp. cinnamon, ginger and nutmeg in the bowl of a food processor.  Puree until smooth.

Step 3: Pour the pumpkin filling onto the pecan crust, tap to even out the layer, and bake for 40 minutes.

Step 4: When done, remove the pumpkin bars from the oven and let cool on the counter. Place in the fridge for at least 8 hours.  Before serving, ice the top with a thin layer of Betsy’s Best Gourmet Almond Butter with Cinnamon.

Step 5: Enjoy your gluten-free ooey gooey pumpkin layer bars!

Recipe Yield: 9 bars

Betsy’s ooey gooey pumpkin layer bars make for a great bring-along to any get together.  Plus, your non gluten-free friends will never know your secret! Happy Halloween and Thanksgiving!

Please follow and like us:
Homemade Pumpkin Spice Almond Milk

Homemade Pumpkin Spice Almond Milk

Avoid the scary preservatives and price tags of store-bought almond milk.  Betsy has an easy and super-duper tasty homemade pumpkin spice almond milk recipe.  Enjoy your favorite fall flavors and #TasteTheDifference with Betsy’s Best!

Recipe Ingredients:

2 T Betsy’s Best Cinnamon Almond Butter

3 c water

2 Tbsp pumpkin puree

1/4 tsp sea salt

1/4 tsp pumpkin pie spice

Stevia or honey to taste

Step By Step Pumpkin Spice Almond Milk Recipe Directions:

Step 1In a blender blend all ingredients on high until well incorporated. 

Step 2: Store in a glass container in the fridge for up to 4 days.

Step 3: Enjoy your homemade pumpkin spice almond milk!

How will you use this homemade pumpkin spice almond milk recipe?  Please let us know in the comments below!

Please follow and like us:
Pumpkin Spice Peanut Butter Protein Balls

Pumpkin Spice Peanut Butter Protein Balls

Get fit in the fall season with Betsy’s pumpkin spice peanut butter protein balls recipe.  Featuring almond flour, this gluten-free recipe will fuel your active day.  They make a great snack at work or an even better treat on a Fall leaf-peeping hike. Trust Betsy! It will be #LoveAtFirstTaste!

Recipe Ingredients:

1/2 Cup Betsy’s Best Cinnamon Peanut Butter

1 c almond flour

1/2 c chopped pecans

1/3 c pumpkin puree

1/4 c coconut shreds, unsweetened

1/4 c white chocolate chips

3 Tbsp honey

2 T protein powder, plain or vanilla

1 tsp pumpkin pie spice

1/4 tsp sea salt

Step By Step PumpKin Spice Peanut Butter Protein Balls Recipe Directions:

Step 1In a bowl mix all ingredients. 

Step 2: With your hands form small balls and place on parchment paper and place in the fridge to set for up to 2 hrs. 

Step 3: Transfer to a storage container.  

Step 4: Enjoy your pumpkin spice peanut butter protein balls!

Recipe Yield: 20 balls.

Let us know your favorite time to eat Betsy’s pumpkin spice peanut butter protein balls.

Please follow and like us:
Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins

IfBetsy’s almond flour pumpkin muffins are a delicious fall treat. Why do we use almond flour to make our pumpkin muffins? Almond flour is gluten-free, high in protein, low in carbohydrates and easy to use! Almond flour makes these pumpkin muffins tasty, fun and a lot healthier than other muffins.

Muffin Ingredients:

2 T Betsy’s Best Cinnamon Almond Butter

2 ½ cup blanched almond flour

1 tsp baking soda

½ tsp salt

1 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground allspice

¼ tsp ground cloves

2 large eggs

1/3 cup pure maple syrup

½ cup pumpkin puree

¼ cup canola oil (or coconut oil, melted)

1 tsp vanilla

Muffin Topping:

6 Tbsp unsalted butter (or coconut oil)

¾ cup granulated cane sugar

1 ½ tsp ground cinnamon

Step By Step Almond Flour Pumpkin Muffin Recipe Directions:

Step 1: Preheat oven to 325°F. Lightly grease mini-muffin tin. I

Step 2: n a large bowl, combine almond flour, baking soda, salt and spices.

Step 3: Stir until thoroughly combined.

Step 4: In a medium bowl, combine eggs, maple syrup, pumpkin puree, oil, vanilla and Betsy’s Best. Stir until smooth.

Step 5: Pour egg mixture into almond flour mixture, stirring until combined.

Step 6: Fill each muffin cup with roughly 1 Tbsp of batter.

Step 7: Bake 12-15 minutes or until muffins pass the toothpick test.

Step 8: Meanwhile, melt butter in a small saucepan over low heat.

Step 9: Remove from heat. Combine sugar and cinnamon in small bowl.

Step 10: After muffins cool, dip each one into butter, then roll in sugar mixture.

Step 11: Store in a lightly covered container to keep sugar mixture granulated.

Step 12: Enjoy your almond flour pumpkin miffins!

Enjoy a smarter sweet treat with our Almond Flour Pumpkin Muffins recipe! Did you #TasteTheDifference with our gourmet almond butter as the secret ingredient?  Did you alter the recipe with some of your own great ideas? Where does this recipe fit on your list of best fall baking recipes?

More of Betsy’s Yummy and Healthy Baking Recipes

Cinnamon Almond Butter Carrot Cake

Easter and carrot cake are synonymous at Betsy's house, and as the founder of Betsy's Best there is plenty of almond butter in the pantry.  This week Betsy put carrot cake and cinnamon almond butter together in this delicious Easter recipe. Trust Betsy! The addition...

read more

Cinnamon Almond Butter Banana Bread

Betsy's recipe for cinnamon almond butter banana bread is an instant classic.  This breakfast treat is gooey and loaded with scrumptious flavor.  Come on! How could anything with bananas and the best gourmet nut butter not be amazing? Trust Betsy! You are going to...

read more

Lemon Squares

Healthy, energy boosting lemon squares anyone? Toasted coconut and lemon are two great foods for summer snacks.  Whether you are a kid or an adult you will love these delicious coconut cashew butter lemon energy bites.  Make a bunch and pack them on your long bike...

read more
Please follow and like us:
Chocolate Pumpkin Seed Clusters

Chocolate Pumpkin Seed Clusters

Enjoy your chocolate pumpkin seed clusters for breakfast, on-the-go or as a sweet snack.  With Halloween around the corner, Betsy’s recipe is so tasty your kids may even prefer her clusters over all those high-sugar candy bars.  

Cluster Ingredients:

1/2 Cup Betsy’s Best Cinnamon Sunflower Seed Butter

½ cup honey

1 Tbsp cacao powder

¼ tsp sea salt

1/8 tsp cayenne pepper

1 cup pumpkin seeds (or seeds or nuts of choice)

2 Tbsp chia seeds

1 cup crispy rice cereal

1 cup gluten-free oats

½ cup dried fruit/berries of choice (optional)

Step By Step Chocolate Pumpkin Seed Clusters Recipe Directions:

Step 1: In a saucepan over medium-high heat, combine Betsy’s Best Cinnamon Seed Butter, honey, cacao, salt and pepper.

Step 2: Bring to simmer and cook 2 minutes. Remove pan from heat.

Step 3: Add pumpkin seeds, chia seeds, cereal, oats and dried fruit.

Step 4: Stir to combine.

Step 5: Place small drops on parchment paper and let cool before serving.

Step 6: Enjoy your chocolate pumpkin seed clusters!

Peaches and cream is such a treat! Combined with a PB&J it is a foodies delight.  Please let us know what you think in the comments below!

Please follow and like us: