GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}
An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
- In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
- Add the granulated sugar and brown sugar and mix until fully combined.
- Add the eggs and mix until combined.
- Add the gluten-free flour and mix until combined.
- Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
- Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
- Store leftovers in an air-tight container or cover with plastic wrap refrigerate.
Nutrition Facts : ServingSize 1 bar, Calories 256 kcal, Carbohydrate 33 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 138 mg, Fiber 1 g, Sugar 26 g
GLUTEN-FREE AND DAIRY-FREE PUMPKIN PIE BARS
With an easy to make, nutty crust, these Gluten-free and Dairy-free Pumpkin Pie Bars are healthy and delicious.
Provided by Happy Healthy Mama
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
- Lightly grease a 13 x 9 inch baking dish and then press the mixture into the bottom. Use your fingers to make sure the pan crust is evenly distributed.
- Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, Sucanat, eggs, pumpkin pie spice, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
- Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!
Nutrition Facts : ServingSize 1 bar, Calories 106 calories, Sugar 7.8g, Sodium 24.3mg, Fat 6.7g, Carbohydrate 11.5g, Protein 2.1g
DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Provided by momx3pcm
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
- Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g
PUMPKIN-OAT BARS (GLUTEN FREE)
This recipe was inspired by a recipe from Ambitious Kitchen. The bars have the texture of brownies - dense, moist, and yummy. I love that there is almost no fat in the recipe and that it uses nutritious ingredients. I hope you enjoy the pumpkin oat bars :)
Provided by Merry Cook
Categories Grains
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
- Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
- In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
- Gently fold in chocolate chips, raisins, and/or nuts.
- Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
- Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
- NOTES:.
- You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
- Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
- On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
- Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.
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