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Pumpkin Bars

I developed this recipe a few years ago when I was in the middle of my food allergy crisis. I wanted a treat, but it was so hard to find a good recipe that didn't contain any of the foods I had to avoid, so I made my own. Yes they have sugar and they are not as healthy as, say, a Paleo dessert, but sometimes that's ok. I was pretty happy to come up with something delicious that I could enjoy with everyone! I'm usually nervous to share my own recipes, but these bars have received many compliments from people who eat "normal food" and they didn't even know they were allergy friendly, so I hope that means you will enjoy them too. They are the perfect Autumn treat in my opinion. Let me know in the comments what you think if you make them!




Kayla's Pumpkin Bars ~Allergy Friendly~

Preheat oven to 350*

2&3/4 cups pumpkin puree
2 eggs (or for egg free: 1 "flax egg" and 1 Ener-G "egg") *see notes
1&1/4 cups sugar
1/2 cup oil (I use avocado oil)
 -whisk to combine-
Add:
2 cups gluten free flour blend ( I use Namaste brand) *
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 ground ginger
pinch of cloves
-stir to combine-
Pour and spread into a parchment paper lined 9x13 baking pan
Bake @ 350 for 35-45 min or til toothpick comes out with a few sticky crumbs or clean
Let cool completely.
For frosting:
Combine softened butter, a few drops of vanilla extract, and powdered sugar.*
For dairy free, use Spectrum brand butter substitute instead of butter (get the soy free one), with powdered sugar and vanilla.
Or for a cream cheese frosting use softened cream cheese, milk and powdered sugar.*

(I don't usually measure the frosting ingredients, sorry :) )

Notes***
-Be sure to measure accurately, or the bars may turn out too moist or not rise much. I don't usually have that problem, even with the egg subs, but since there's alot of pumpkin you have to be careful to not add more moisture.
-Make sure to check the ingredients of the powdered sugar for corn free. Get one made with tapioca starch instead of corn starch.
-You can probably use a different brand of GF flour, just make sure its a blend and it has some xanthan gum added, otherwise it might turn out different.
-A "flax egg" is 1 TBS ground flax seed mixed with 3 TBS warm water. Let sit til thickened. I like to mix them up before I start, so they're ready when I need them.
-An "Ener-G egg" is made using Ener-G brand egg substitute powder. Directions on box.

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