Here are some ‘common’ period symptoms that should never be ignored
Here are some ‘common’ period symptoms that should never be ignored

Sarah Gill

This Skerries home with sea views on two sides is on the market for 1.75 million
This Skerries home with sea views on two sides is on the market for 1.75...

Megan Burns

Weekend Guide: 8 of the best events happening across Ireland
Weekend Guide: 8 of the best events happening across Ireland

Sarah Gill

This is an open letter to my hormones asking them to calm it
This is an open letter to my hormones asking them to calm it

Edaein OConnell

The local’s guide to Ardmore, Waterford
The local’s guide to Ardmore, Waterford

Hannah Stapleton

A dad’s divorce diary: ‘See you in court is an expensive phrase’
A dad’s divorce diary: ‘See you in court is an expensive phrase’

Amanda Cassidy

Page Turners: ‘Exile’ author Aimée Walsh
Page Turners: ‘Exile’ author Aimée Walsh

Sarah Gill

Is your workplace a generational echo chamber? It’s time to bridge the divide
Is your workplace a generational echo chamber? It’s time to bridge the divide

Victoria Stokes

I’ve been ugly and beautiful and the difference is depressing
I’ve been ugly and beautiful and the difference is depressing

Sophie White

Wedding supplier spotlight: Your Story. By Elle.
Wedding supplier spotlight: Your Story. By Elle.

Shayna Sappington

Image / Editorial

Little Green Spoon’s Pumpkin Pie Crumble Bars


By IMAGE
23rd Oct 2015
Little Green Spoon’s Pumpkin Pie Crumble Bars

These are ridiculously delicious. They taste just as good as they look – a crumbly, oat biscuit base with a smooth, sweet pumpkin pie filling all topped with extra oat crunch crumbled on top. They’re such a satisfying seasonal treat, the pumpkin and comforting spices taste so Autumny and they smell divine as they bake.

Ingredients:
Makes 16

For the Crumble:
1 & 1/2 Cups (150g) of Gluten Free Oats
1 & 1/2 Cups (180g) of Ground Almonds
1 Teaspoon of Baking Powder
1/2 Cup (125ml) of Melted Coconut Oil
1/2 Cup (125ml) of Maple Syrup
1/2 Cup (75g) of Coconut Sugar

For the Filling:
1 Cup (250g) of Pumpkin Pur?e
1/3 Cup (85ml) of Maple Syrup
1 Egg
1 Teaspoon of Vanilla Extract
1/4 Teaspoon of Nutmeg
1/4 Teaspoon of Ground Ginger

– Preheat the oven to 180?C.
– In a large bowl, combine the oats, ground almonds, coconut sugar and baking powder. Then pour in the melted coconut oil and maple syrup and mix well.
– Line a 9?9 inch baking tin with parchment paper. Add half of the oat mixture to the tin and use your hands to spread it out and press it evenly into the tin. Bake at 180?C for about 10 minutes until golden brown and starting to crisp.
– While that’s baking, combine the egg, vanilla and maple syrup in a large bowl. Add in the spices and mix well. Whisk in the pumpkin pur?e until smooth.
– When the first layer is baked, spread the pumpkin mixture over it and put it back in the oven for about 15 minutes.
– Take out the tin and crumble the rest of the oat mixture over the top. Pop it back in the oven for the last time and bake for about 20 minutes, until the crumble is golden and crisp and the pumpkin filling is set.

IMG_8745
This recipe is gluten free and dairy free. For more healthy recipes, both sweet and savoury, check out www.thelittlegreenspoon.com and follow Indy on Instagram @thelittlegreenspoon and Twitter @littlegspoon