Pumpkin Bars

Gluten & Dairy Free Pumpkin Bars

Although I just discussed my healthy Fall/ Winter Holiday plan here, I wanted to share a terrific pumrecipe that I have been making for a while. Before de-glutening my life, I was known for making Paula Deen's pumpkin bars. Of course I could not have the cream cheese icing because it is dairy, but the bars themselves are like an edible piece of fall.  These are more similar to a cake than a bar, but when something tastes this good, it really does not matter what you call it. The bars are moist, and fluffy, and totally gluten and dairy free!  They are even better with the non-dairy cream cheese drizzled on top. These are perfect for entertaining, and what makes them even better is that no one will ever know that they are gluten and dairy free! I hope you enjoy!

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Gluten & Dairy Free Pumpkin Bars

Adapted From Paula Deen's Pumpkin Bars

Ingredients:

• 4 eggs
  
  
• 1 2/3 cups sugar
  
  
• 1 cup vegetable oil
  
  
• 1 (15 ounce) cans pumpkin (Make sure it is gluten free)
  
  
• 1 cup sorghum flour
  
  
• ½ cup millet flour
  
  
• ½ tapioca starch
  
  
• 1 teaspoon xanthan gum
  
  
• 2 teaspoons baking powder
  
  
• 2 teaspoons ground cinnamon
  
  
• 1 teaspoon salt
  
  
• 1 teaspoon baking soda
  
  

Directions:

1. Preheat oven to 350°F.
   
   
2. In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
   
   
3. In a separate bowl, combine flours, tapioca starch, xanthan gum, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
   
   
4. Spread batter in a greased 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
   
   
   Non – Dairy Cream Cheese Frosting
   
   
   1. 1 (8 ounce) package of non dairy cream cheese (softened). I used Toffutti
      
      
   2. 1/2 cup Earth Balance (softened).
      
      
   3. 2 cups confectioners' sugar
      
      
   4. 1 teaspoon vanilla extract
      
      

Directions:

In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.

*This frosting is thinner than regular cream cheese frosting. Instead of frosting the entire top, I opted to place the frosting in a candy bottle and drizzle it over the top of each bar.

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