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Gluten-free Dairy-free Pumpkin Bar Recipe
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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 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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Recipe
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