Recipe: Gluten Free Pumpkin Bars

Ingredients

1 ¼ cup gluten free oat flour
½ cup blanched almond flour
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice or ¼ teaspoon each nutmeg, cloves, ginger, and allspice
1 ½ teaspoons baking powder (aluminum-free)
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups pumpkin puree
¾ cup plain Greek yogurt
⅔ cup cane sugar or sugar substitute
2 large eggs, room temperature
¼ cup maple syrup
1 teaspoon vanilla extract

Prepare the frosting in advance if using cashew cream or coconut cream frosting.
Preheat the oven to 350°F and prepare a jelly roll pan by greasing or lining it with parchment paper.
In a medium bowl, whisk together the oat flour, almond flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
In a large bowl, mix the pumpkin puree, yogurt, sugar, eggs, maple syrup, and vanilla extract until smooth.
Combine the dry ingredients with the wet ingredients, mixing gently until incorporated.
Pour the batter into the prepared pan and bake for 25-30 minutes, checking for doneness with a knife.
Let the bars cool completely before frosting them.
Spread the frosting over the cooled bars and add optional toppings if desired.

Servings

20-22 bars

Calories

139

Total fat

4.6g

Total carbohydrates

20g

Total protein

3.3g

Sodium

100.2mg

Cholesterol

17.7mg