Pumpkin Coconut Squares

Added on August 3rd, 2011 by our friend

Cooking Steps

From our friend George at http://www.civilizedcavemancooking.com/!

Preheat your oven to 350 Degrees F
Mix the coconut flour with baking powder and set aside
In a separate bowl, combine all of your remaining ingredients and mix well
Add your coconut flour and baking powder and mix well
Grease a 8×12 pan with coconut oil
Add your batter to the pan
Bake in your preheated oven for 45 minutes or until the bars pass the toothpick test
Cool down and cut into squares of your size liking :)
Enjoy

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Serves 5
45 Minutes
This is a Recipe

Ingredients

  • 1 Can Organic Pumpkin, 14 ounces
  • 1/2 Cup Coconut Flour
  • 1/4 Raw Organic Honey
  • 3 Eggs
  • 2 Tbsp Coconut Cream Concentrate dissolved in 1/4 Cup Water
  • 2 Tbsp Ghee melted, 2 Tbsp Coconut Oil melted
  • 1 Tbsp Cinnamon
  • 1 Tbsp Allspice
  • 1 Tsp Ground Cloves
  • 1 Tsp Baking Powder
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6 Responses to “Pumpkin Coconut Squares”

  1. What is coconut cream concentrate?? I have coconut mana is that the same thing?? Because the people at Whole foods look at me like I am an alien everytime I ask for coconut cream concentrate.Thanks~Jeremy

    Jeremy, on August 3rd, 2011

  2. [...] blogs and sites on the web!Pumpkin Coconut Squares Fast Paleo / Posted on: August 03, 2011Fast Paleo – From our friend George at http://www.civilizedcavemancooking.com/! Preheat your oven to 350 [...]

    Pumpkin Coconut Squares | Paleo Digest, on August 3rd, 2011
  3. Kristin Jekielek

    I believe coconut mana is just a brand of coconut oil. Coconut cream can be purchased online: http://www.tropicaltraditions.com/coconut_cream_concentrate.htm

    Or make your own by refrigerating a can of coconut milk overnight. The cream will separate from the water. Simply pour off the water, and what you’re left should be about 1/2 cup of coconut cream.

    Kristin Jekielek, on August 3rd, 2011

  4. Jeremy is right! Coconut cream concentrate (from tropical traditions) is the same as Coconut Manna (from Nutiva) or coconut butter (Artisana, etc – though OVERPRICED). They are all basically coconut butter and can be made at home by grinding coconut until it turns to butter in a food processor (caution: this takes a loooong time – but works!).

    This recipe, watering down the coconut butter – I suppose that you could just use canned coconut milk (the kind you find in the Mexican/Indian/Asian/ethnic food section of the grocery store. NOT the watered down ‘beverage’ kind, but the thick stuff.

    Lizzi Mac, on August 3rd, 2011
  5. Kristin Jekielek

    Hey Lizzi! I’ve def read different things about coconut products, but this post from The Lazy Caveman is a great reference: http://www.thelazycaveman.com/the-power-of-coconut/

    According to The Lazy Caveman himself, to set the record straight:
    Coconut Chips/Flakes = Desiccated (dried) Raw Coconut Flesh

    Coconut Oil = Extracted from pressed and dried flesh

    Coconut Milk = Coconut Flesh + Water, blended

    Coconut Cream = Coconut Flesh + Water, blended. Less water than used to make milk

    Coconut Butter = Coconut Flesh + small amount of Coconut Oil, blended.

    Kristin Jekielek, on August 4th, 2011

  6. Are we supposed to use both the ghee and the coconut oil or just one of them?

    Amber, on October 20th, 2012

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