Tigernut Flour Pumpkin Bars

I made these Paleo friendly pumpkin bars for a family function a couple weeks back.  They were super easy to throw together, decorate and transport from our house to their destination, not to mention a total crowd pleaser.

Tigernut Flour Pumpkin Bars (2)

These Tigernut Flour Pumpkin Bars are subtly sweet, moist, slightly dense and a great fall treat.  They use a combination of tigernut flour, coconut flour and arrowroot starch, making them a grain-free and nut-free dessert.

Tigernut Flour Pumpkin Bars (7)

Tigernut Flour Pumpkin Bars



  1. Preheat oven to 350 degrees F.
  2. In a medium-sized mixing bowl, combine all dry ingredients.  Mix well.
  3. Measure coconut oil and place in a small, microwaveable dish.  Microwave on high for 10 second intervals until fully melted.
  4. Add melted coconut oil and remaining wet ingredients to the dry mixture.  Mix well.
  5. Pour batter into lined 8″ x 8″ glass baking pan and bake at 350 degrees for 35 minutes.
  6. Remove from oven and cool in pan to room temperature.
  7. Once cooled, cut bars and serve.  Optional: add frosting or preferred toppings to decorate.
  8. Store bars in fridge.

Recipe makes 16 bars

Tigernut Flour Pumpkin Bars (5)

I topped these bars with adaptogenic coconut butter, pumpkin seeds and bee pollen.  They would also taste great with any paleo-friendly frosting.

Tigernut Flour Pumpkin Bars (3)


Tigernut Flour Pumpkin Bars.jpg


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