Gluten-free Dairy-free Pumpkin Bar Recipe
Luscious fluffy pumpkin bar topped with cream cheese frosting
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
cream cheese frosting (optional) – for dairy free use earth balance margarine, tofutti better than cream cheese, and powdered sugar, mixed to taste.
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.