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. pumpkin
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!
Looking for a snack? My oldest daughter makes these in large quantities and freezes them in baggies of three. In the mornings, my husband grabs a bag out of the freezer for a mid-morning snack. Delish!
Preheat oven to 345 degrees.
3/4 c. sugar
2 c. gluten free flour (I use Pillsbury GF)
6 tbsp. softened butter
2 eggs (if you are egg-free, egg replacer works well. Be sure it mix it first in a separate dish before adding into recipe.)
1/2 tsp. vanilla
1 1/4 c. milk
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. chocolate chips (I use Enjoy Life mini chips)
Mix together all ingredients by hand except chocolate chips. When mixture is mixed well (do not overmix), stir in chocolate chips.
Place in cupcake wrappers in tin and bake for about 18 minutes, checking every few minutes after the 10-minute mark.
Today I thought I would share with you a favorite family recipe. We are a family with multiple food allergies, so this recipe has been modified to be gluten free and milk free (we can have butter in moderation). If necessary, it can be modified back to include regular milk.
Gluten Free Delicious No Bake Cookies
Combine in a large pan and boil for one minute the following ingredients:
2 c. sugar
1/2 c. rice milk (we use Rice Dream)
1/4 c. cocoa (gluten free/dairy free brand)
1/2 c. butter
Add until smooth –
1 tsp. vanilla
1/3 c. peanut butter (if you have peanut allergies, use sunbutter instead)
Remove from heat and and add –
3 c. oatmeal (gluten free brand)
Stir and drop by tablespoon on a cookie sheet. Cool in the refrigerator before enjoying.
Yield: 18-20 cookies.
And now for a funny story that correlates to the above recipe…
Last Wednesday I made my husband Lon his favorite cookies – the above-referenced no-bakes. I didn’t realize he had a checkup at the doctor’s office that day to renew his CDL. Needless to say, Lon has to go back and have a blood test before they’ll issue the CDL because his sugar levels were off the charts. Hmmmm. After some prodding, he admitted to me that he ate 14 no-bakes in the couple hours before his physical, LOL!
Don’t forget to check out my recipe for the best ever gluten free pumpkin bars at https://pennyzeller.wordpress.com/2012/01/17/scrumptious-gluten-freeegg-free-pumpkin-bars/