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.
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!
More about “dairy free gluten free pumpkin bars recipes”
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.
