Cookbook

Best Pumpkin Bars (Gluten-free and Vegan) :rectnt

Best Pumpkin Bars (Gluten-free and Vegan)

I made and served these pumpkin bars to our company during Thanksgiving week. People were WOWED by how delicious they were! Despite being both gluten-free and vegan, the texture and flavor are virtually indistinguishable from traditional pumpkin bars. -LuAnn
Ingredients:

Bars:
Dry Ingredients:
1 1/2 cup packed light brown sugar
1 cup buckwheat flour
1/2 cup almond flour
1/2 cup sorghum flour
1/2 cup tapioca flour/starch
3 Tablespoons flaxseed meal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon nutmeg

Wet Ingredients:
1 Tablespoon EnerG Egg Replacer
1/4 cup water
1 (15-ounce) can pure pumpkin puree
1/2 cup melted coconut oil
2 teaspoons vanilla extract

Vegan Cream Cheese Frosting:
1 (8-ounce) container Tofutti Better Than Cream Cheese, warmed to room temperature
1/4 cup softened vegan margarine (Original [not whipped] Earth Balance)
3 cups powdered sugar (or as needed)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
About 2 teaspoons finely grated orange zest, optional

Garnish:
1 cup dried cranberries (Craisins)
1 cup coarsely chopped walnuts or pecans

Instructions:

Preheat the oven to 350°F.
Spray a 13x9x2-inch non-aluminum baking pan with non-stick cooking spray; set aside.

In a medium bowl, stir all of the dry ingredients together; set aside.

In a second bowl, whisk the egg replacer and 1/4 cup water together until the egg replacer is dissolved and the mixture is frothy.
Whisk in the remaining wet ingredients.

Stir the wet ingredients into the dry ingredients until well mixed.
Spread the mixture evenly into the prepared baking pan.

Bake in the preheated oven for 25 to 30 minutes, or until done.
(Do not overbake. I used the "toothpick" test).

Place the pan on a wire rack until the bars are completely cool to touch.

Meanwhile, to make frosting, using an electric beater, beat all of the frosting ingredients together until smooth, adjusting the amount of powdered sugar as needed to obtain desired the desired consistency.

Spread the frosting over the cooled bars.
Immediately, sprinkle the frosting with cranberries and nuts.

Cut into bars to serve. Cover and refrigerate leftovers.

This recipe is LuAnn's adaptation of pumpkin bars served by vegan friends Eric and Chris at the annual Walk on the Beach retreat. The original recipe (before changes), was adapted from www.glutenfreegoddess.blogspot.com.

COOKIES - BARS, BROWNIES & BISCOTTI # 32

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