Gluten-free Dairy-free Sorghum Almond Pumpkin Bar Recipe

December 7th, 2010 yum Posted in Almonds, Baked Goods, Dairy Free, Pumpkin 5 Comments »


I recently wrote about how much I enjoyed Elana of Elana’s Pantry’s Gluten-free Almond Flour Cookbook and her pumpkin bar recipe. I enjoyed that pumpkin bar recipe so much that I made it twice; first for a potluck, and then for myself. It was a very good pumpkin bar recipe. Writing about it reminded me how very much I liked that recipe. So, I decided to make it a third time. Hey, it might be dessert, but it is made from almonds and has squash (or pumpkin) in it. How guilty do I really need to feel about my addiction? I put some butternut squash puree and eggs into the food processor. Baby Yum decided this was a good time to start chewing on the sole of her shoe (by the front door). No, Baby Yum. That is not food. Remove shoe from mouth. Back to the baking. I put some grapeseed oil in the blender. Love that stuff. I’m so glad Elana has gotten me to use it, after I had two bottles at varying times go all funny-tasting due to not being used for years on end. Baby Yum is now doing a death-defying baby act on her high chair. No, Baby. We don’t play on our high chair. I check the computer monitor for recipe. Wait. I need to put agave in the food processor. Wait. Where is the oil listed in the recipe? I read it four times. There is no oil listed in the recipe at all. I’m impressed, but distressed over the wasted ingredients in the food processor. All that precious grapeseed oil, down the drain. And organic butternut squash. And then it occurs to me. Elana’s recipe may not have oil, but the standard pumpkin bar recipe has lots of it. I hadn’t put in the agave yet, which means that I could use any old sweetener I wanted. I check Better Homes and Garden cookbook. Yes! A recipe calling for 4 eggs, 1 cup of oil and a can of pumpkin. I had been doubling Elana’s recipe due to that whole being completely addicted thing. Perfect! I adapted it to be gluten free and changed the spices up and suddenly I was back in business with a gorgeous pumpkin bar recipe in the oven. (Fine, butternut squash bar- but it just doesn’t have the siame seasonal glamor as a pumpkin bar. ) The recipe came out. My father said incredulously “Did you make it from scratch?” I guess he’s not used to baking without a box mix. He seemed really impressed by the texture and flavor, so I will take it as a compliment. My husband rushed to make a cream cheese frosting. Another compliment. Oh, and I couldn’t stop gobbling the things. Really it ended up being quite a fortunate mistake. We’re getting down to the last third of the pan. I’m wondering if I shouldn’t make more….

Submitted to Gluten free Wednesday

Gluten-free Dairy-free Pumpkin Bar Recipe
Luscious fluffy pumpkin bar topped with cream cheese frosting
Luscious fluffy pumpkin bar topped with cream cheese frosting
Ingredients
1 cup sorghum flour
1/2 cup +2 tbsp. arrowroot starch
1/4 cup potato or corn starch
1/4 cup blanched almond flour
1 1/2 cup sugar (or palm sugar)
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground allspice
1/2 tsp ground nutmeg

4 eggs
1 15 oz canned organic pumpkin or butternut
1 cup grapeseed oil

cream cheese frosting (optional) – for dairy free use earth balance margarine, tofutti better than cream cheese, and powdered sugar, mixed to taste.

Directions
Line 15*10*1 inch pan with parchment paper and grease with organic palm shortening or your favorite dairy-free margarine. Preheat oven to 350F.

Combine eggs, canned pumpkin and oil in your food processor and blend until creamy. Sift together dry ingredients in a large bowl. Make a well in the center and pour your processed liquid ingredients into the well. Fold together until combined. Pour into greased pan.

Bake for 30 minutes or until a toothpick comes out of the center clean. Cool completely before frosting. Or, keep frosting in a small ziploc bag in the refrigerator and frost individual pieces at will.

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Gluten-free Allergen-free Vegan Coconut Pumpkin Pie Recipe

December 24th, 2009 yum Posted in Baby yum, Baked Goods, Breastfeeding for Allergic Baby Recipe, Dairy Free, Dessert, Egg Free, Holiday, JM friendly, Pumpkin, Rice Free, Soy Free, TED Elimination Diet, Vegan, coconut, tapioca starch free 17 Comments »

pumpkinpie
This holiday season we have many things to celebrate. We’ve been lucky enough to have family visiting us almost constantly since the birth of Baby Yum. Most recently, we were able to take Baby Yum (now an experienced traveler) to the DH’s natal home and my adopted home, Boulder, Colorado to celebrate Christmas with his parents. The best news, though, is that my extreme elimination diet – combined with a hearty dose of infant probiotics- has improved the state of Baby Yum’s sensitive tummy to the point where i have been able to add enough foods to my diet to make some tasty holiday treats. Sometime around Thanksgiving I started craving pumpkin pie, but I didn’t know how it would be possible to make it gluten, dairy, and egg free. However, when I added coconut back into my diet, it occurred to me that coconut might very well make a lovely substitute for condensed milk. Searching online, I found out how other people made their own vegan and gluten-free pumpkin pie recipes.

Creative goddess Karina made a Hemp Milk, buckwheat Vegan Pumpkin Pie Recipe
The always scrumptious Susan of Fat Free Vegan made a Crust-free Soy and Egg-replacer based Pumpkin Pie recipe
Michelle and Lori whipped up a Vegan Pumpkin Pie recipe
and the Voracious Vegan gave us something slightly different with her Raw foods pumpkin pie ball recipe (Use Gluten-free oats)

Finally, I made my own unique allergen-free gluten-free pumpkin pie that incorporated some unconventional flours (amaranth and coconut, anyone?) and used arrowroot as the thickener. Not only does it NOT contain soy or any other alternative boxed milk, but it also does not rely on egg replacer (which contains both potato and corn derivatives). This is the perfect pie for anyone sensitive to rice, corn, potato, tapioca, or other commonly used gluten-free flours. It certainly turned out to be the perfect pumpkin pie for me- and even won accolades from my dairy-sensitive Mother, who proclaimed it “very good” and asked for the recipe!

Linked to Ricki’s Healthy Holiday Recipe Carnival

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I hope all of you have a wonderful and tasty holiday season, no matter what your dietary restrictions, and are able to spend the holidays with your loved ones. Here is a very special picture of our dearest loved one, Baby Yum, wishing you a happy and magical holiday season!

Guten-free dairy-free egg-free vegan coconut pumpkin pie recipe
Ingredients
Crust:
1/2 cup amaranth flour
1/2 cup arrowroot starch flour
1/4 cup coconut flour
1/3 cup shortening
5 tbsp cold water

Filling:
2 c. solid-pack canned pumpkin
1 c. regular coconut milk
3/4 c. brown sugar
1/4 c. arrowroot starch
1 Tbsp. maple syrup
2 tsp. vanilla
1 tsp nutmeg
1/4 tsp. EACH ground ginger, cloves and salt

Directions
Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

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