Delicious pumpkin cranberry bars that are guilt free. Yummy pumpkin with warming cinnamon, ginger, nutmeg, and allspice with tart cranberries. They are paleo, gluten free, grain free, and diary free.

This recipe is full of nutrition and antioxidants. The cranberries have Potassium, vitamin c, beta carotene, vitamin e, and lutein + zeaxanthin in them (1). Pumpkin is high in potassium, vitamin a, alpha and beta carotene, Lutein + zeaxanthin, vitamin a, and copper (2).

Pumpkin Cranberry Bar recipe makes a 9x9 pan

Oven: 350 F.
1 1/4 cup almond or nut flour
1/4 cup coconut flour
1 teaspoon baking powder
1 1/2 teaspoon ground cinnamon
1 teaspoon  ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 cup molasses or maple syrup
1/2 teaspoon liquid stevia
2 eggs
1 1/4 cup pumpkin puree 
1/2 cup coconut milk
2 Tablespoon coconut oil, melted

Topping:
3/4 cup shredded coconut
2 cups cranberries, or other berries like raspberry, blackberry, or blueberry
2 Tablespoons coconut oil, melted
2 Tablespoons molasses or maple syrup
1/8 teaspoon liquid stevia

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9x9 inch pan with coconut oil and set aside.

2. In a large bowl measure out the dry ingredients and mix together. Next add in the rest of base ingredients and mix together until just combined.

3. Pour into the 9x9 inch pan and smooth it out with a rubber spatula.

4. Put the pan in the oven and bake for 15 minutes. While the base is baking mix all of the topping ingredients in a medium bowl.

5. After 15 minutes take the base out of the oven and evenly spoon the topping over he base. Put back in the oven and finish baking for 30 more minutes.

6. Let cool completely before serving. Store covered in the refrigerator for up to 4 days.

1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1102706/nutrients

2. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103225/nutrients