Because Lon and I both have gluten and egg allergies, I’m always on the lookout for delicious recipes that we can enjoy. Our daughters love to help bake in the kitchen and I’ve used that love for baking to teach them measurements.
They also love being taste-testers, although I don’t think my youngest will ever try baking powder again! 🙂
Check out this scrumptious gluten free/egg free pumpkin bar recipe. It’s perfect for Thanksgiving and Christmas desserts or any time of the year. If your diet allows gluten and eggs, simply replace the gluten free/egg free items below with wheat flour and eggs.
Scrumptious Gluten Free/Egg Free Pumpkin Bars
You will need:
1 c. sugar
1/2 c. oil
egg replacer to replace two eggs (we use Ener G egg replacer)
1 c. gluten free flour (I use Gluten Free Pantry flour)
1 tsp. baking powder
1 tsp. cinnamon
Preheat oven to 350 degrees. (Please note that oven temperatures can vary. I usually have to instead preheat my oven to 340 degrees).
Mix all ingredients together except the pumpkin until lightly mixed. Add the pumpkin and mix thoroughly. Grease a pan with gluten free cooking spray and pour the batter into the pan. Place in the oven for 30-40 minutes until fully baked (cooking time will vary).
4 c. gluten free powdered sugar
6 tbsp. of butter (if you are on a dairy- free diet, use dairy free substitute)
3-4 tbsp. of milk (if you are on a dairy-free diet, use an alternative milk. We use Rice Dream rice milk).
Allow the pumpkin bars to cool, then frost. Cut into small bars and enjoy!