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
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Addie Rajjak
[email protected]Overall, I thought these bars were pretty good. They're easy to make and they have a nice flavor.
Nicole Ojaghloo
[email protected]These bars were a bit dry for my taste. I think I would add some extra moisture next time.
Patrick Wimters
[email protected]I had some trouble getting the bars to set properly. I think I might have overmixed the batter.
Ryan Boardman
[email protected]These bars are a little too sweet for my taste, but I'm sure they could be easily adjusted to be less sweet.
Ayesha Ghani
[email protected]I think these bars would be even better with a little bit of spice added to them.
Sheraz Haider
[email protected]These bars are a bit dense, but I like that. They're very filling and satisfying.
Mr Yeet
[email protected]I used almond milk instead of regular milk in these bars and they were still delicious.
Maryam Barnes
[email protected]I made these bars with a gluten-free flour blend and they turned out great. They were just as delicious as the regular version.
Sabi Moktan
[email protected]These bars are a great make-ahead dessert. They can be stored in the refrigerator for up to 3 days.
Hany Saleh
[email protected]I love the cream cheese frosting on these bars. It's the perfect complement to the pumpkin flavor.
joe First
[email protected]These bars are the perfect way to use up leftover pumpkin puree.
Anwar Kamal
[email protected]I'm not a baker, but I was able to make these bars without any problems. They were so easy to make and they turned out great.
Damien Ann
[email protected]I'm gluten-free and dairy-free, so I was thrilled to find this recipe. The bars were delicious and I didn't feel like I was missing out on anything.
Froomple Rat
[email protected]I made these bars for Thanksgiving and they were a huge hit. Everyone loved them.
Yasmani Cuesta
[email protected]These bars are the perfect fall treat. They're warm, comforting, and full of flavor.
Shukuran Aamaal Mulunji
[email protected]I've made these bars several times now and they're always a crowd-pleaser. They're easy to make and they always turn out perfectly.
Levinho Lite YT
[email protected]I'm not a huge fan of pumpkin, but these bars were surprisingly delicious. The texture was perfect and the flavor was rich and decadent.
Maya Piekielna
[email protected]These pumpkin bars were a hit! They were moist, flavorful, and had the perfect amount of sweetness. I made them for a party and they disappeared quickly.