dairy free gluten free pumpkin bars

Author of this recipe: Arthur Bundette

Delightful dairy-free & gluten-free Pumpkin Bars! Spiced perfection with pumpkin puree, oats, & maple syrup. Perfect fall treat! #GF #DFPumpkinBars

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Ingredients

• - Organic Pumpkin Puree (ensure it's dairy-free if needed)
• - Gluten-Free All-Purpose Flour Mix (containing tapioca starch, rice flour, etc.)
• - Cane Sugar or Granulated Sugar
• - Baking Powder
• - Salt
• - Egg Replacer (chia seeds mixed with water for a gel-like consistency or flaxseeds with water)
• - Coconut Oil or Vegetable Shortening
• - Vanilla Extract
• - Ground Ginger
• - Ground Cinnamon
• - Ground Nutmeg
• - Ground Cloves
• - Dairy-Free Chocolate Chips or Chopped Nuts (optional, for added texture and flavor)
• - Baking Soda
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• - egg replacer options
• - coconut oil

Steps

1. ### Dairy-Free Gluten-Free Pumpkin Bars: A Perfectly Spiced Fall Treat
3. Looking for a delicious, healthy, and easy-to-make snack that's perfect for fall? Try these dairy-free and gluten-free pumpkin bars! This recipe is packed with flavors of cinnamon, nutmeg, and ginger, making it not only a treat but also a delightful addition to any holiday spread.
5. #### Ingredients:
6. - 1 cup almond flour
7. - 3/4 cup coconut sugar
8. - 1/2 teaspoon sea salt
9. - 1/2 teaspoon baking soda
10. - 1/2 teaspoon pumpkin pie spice (cinnamon, nutmeg, ginger, allspice)
11. - 6 tablespoons vegan butter or coconut oil, melted
13. For the filling:
14. - 3/4 cup canned pumpkin puree
15. - 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
16. - 1 teaspoon vanilla extract
17. - 1/2 teaspoon baking powder
19. #### Instructions:
21. ##### Step 1: Prepare the Base
22. 1. **Preheat Oven**: Preheat your oven to 350°F (175°C).
23. 2. **Mix Dry Ingredients**: In a large mixing bowl, combine almond flour, coconut sugar, sea salt, baking soda, and pumpkin pie spice.
24. 3. **Add Wet Ingredients**: Stir in the melted vegan butter or coconut oil until well combined.
26. ##### Step 2: Press into Pan
27. 1. **Line Pan**: Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
28. 2. **Press Mixture**: Press half of the dry mixture evenly into the bottom of the prepared pan using a spatula or your hands.
30. ##### Step 3: Prepare and Bake Filling
31. 1. **Mix Filling Ingredients**: In a separate bowl, mix pumpkin puree, flax eggs, vanilla extract, and baking powder until smooth.
32. 2. **Bake Filling**: Pour the mixture over the base layer in the pan. Smooth out the surface with a spatula.
34. ##### Step 4: Top and Bake
35. 1. **Add Topping**: Sprinkle the remaining dry mixture evenly over the filling.
36. 2. **Bake**: Place the pan in the preheated oven and bake for about 30-35 minutes or until the edges are golden brown and set.
37. 3. **Cool**: Allow to cool completely on a wire rack.
39. ##### Step 5: Slice and Serve
40. 1. **Cut into Bars**: Once cooled, remove from the pan using the parchment paper overhang and cut into bars.
41. 2. **Serve**: Enjoy these delightful dairy-free gluten-free pumpkin bars as is or store in an airtight container for up to 5 days.
43. #### Tips:
44. - For extra moisture, you can add a tablespoon of maple syrup to the filling mixture.
45. - Experiment with other spices like cardamom or cloves if you prefer a different flavor profile.
47. These dairy-free and gluten-free pumpkin bars are perfect for sharing at potlucks, family gatherings, or enjoying alone. They're not only delicious but also healthier than traditional versions! Try them out today and enjoy the season's best flavors in a safe and delicious form.

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