Gluten Free Pumpkin Date Bars Recipes
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
PUMPKIN-OAT BARS (GLUTEN FREE)
This recipe was inspired by a recipe from Ambitious Kitchen. The bars have the texture of brownies - dense, moist, and yummy. I love that there is almost no fat in the recipe and that it uses nutritious ingredients. I hope you enjoy the pumpkin oat bars :)
Provided by Merry Cook
Categories Grains
Time 50m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F. Spray an 8x11, or two 9 inch round, baking pan with nonstick cooking spray.
- Make oat flour: Place oatmeal in blender or food processor and blend for 1-2 minutes until oatmeal resembles coarse flour. You may need to stop blender and stir oats a couple of times to ensure that all oats have been blended. NOTE: oats are measured before you processes them.
- In a large bowl mix oats, brown sugar, salt, spices, baking powder, and baking soda. Make a well in the dry ingredients and add the pumpkin, apple sauce, oil, and vanilla. Combine until mixed well. NOTE: the batter should be looser than cookie dough but thicker than cake batter. If your batter is too thick add a little water 1/4 cup at a time until it looks right.
- Gently fold in chocolate chips, raisins, and/or nuts.
- Pour batter into prepared pans and gently smooth top. Bake for 35-45 minutes, or until knife inserted into center comes out clean. Timing will depend on what size pan you use, but definitely check around 30 minutes.
- Once out of the oven drizzle the top with maple syrup (optional). It soaks in so they wont be super sticky.
- NOTES:.
- You can use "old fashioned" or "quick" rolled oats. Use Gluten-free oats only if you want to avoid gluten.
- Try white chocolate chips, milk chocolate chips, cinnamon chips, or even butterscotch chips.
- On occasion I've substituted part of the oats with granola cereal (processed into flour) with good results.
- Next I want to experiment with using pureed butternut or zucchini squash in place of the pumpkin because pumpkin is more difficult to find outside the holidays.
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- Soak the pitted dates for 30 minutes. Drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.
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