Best 3 Dairy Free Gluten Free Pumpkin Bars Recipes
Are you searching for a delectable treat that caters to your dietary restrictions without compromising on taste? Look no further! This article presents a curated collection of gluten-free and dairy-free pumpkin bar recipes that will tantalize your taste buds. Indulge in the rich, autumnal flavors of pumpkin, perfectly complemented by a variety of wholesome ingredients that ensure a guilt-free indulgence. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed for ease of preparation and cater to your dietary needs. So, gather your apron, preheat your oven, and embark on a culinary journey that celebrates the goodness of pumpkin in a gluten-free and dairy-free symphony of flavors.
Here are our top 3 tried and tested recipes!
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}
An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
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.
Nutrition Facts : ServingSize 1 bar, Calories 256 kcal, Carbohydrate 33 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 138 mg, Fiber 1 g, Sugar 26 g
GLUTEN-FREE AND DAIRY-FREE PUMPKIN PIE BARS
With an easy to make, nutty crust, these Gluten-free and Dairy-free Pumpkin Pie Bars are healthy and delicious.
Provided by Happy Healthy Mama
Categories Dessert
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!
Nutrition Facts : ServingSize 1 bar, Calories 106 calories, Sugar 7.8g, Sodium 24.3mg, Fat 6.7g, Carbohydrate 11.5g, Protein 2.1g
DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Provided by momx3pcm
Categories Fruits and Vegetables Vegetables Squash
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g
Tips:
- Use a good quality gluten-free flour blend. Not all gluten-free flour blends are created equal. Some are gritty and can make your bars dry. Look for a blend that is finely milled and has a good amount of starch.
- Don't overmix the batter. Overmixing can make your bars tough. Mix just until the ingredients are combined.
- Bake the bars until a toothpick inserted into the center comes out with just a few moist crumbs attached. If the toothpick comes out clean, the bars are overbaked.
- Let the bars cool completely before cutting them. This will help them to hold their shape.
Conclusion:
These dairy-free, gluten-free pumpkin bars are a delicious and healthy snack or dessert. They are perfect for fall gatherings or as a special treat. With a few simple ingredients, you can easily make these bars at home. So next time you are looking for a sweet treat, give these pumpkin bars a try!
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