Dairy Free Gluten Free Pumpkin Bars Recipes

GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}

Steps:

• Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
• In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
• Add the granulated sugar and brown sugar and mix until fully combined.
• Add the eggs and mix until combined.
• Add the gluten-free flour and mix until combined.
• Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
• Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
• Store leftovers in an air-tight container or cover with plastic wrap refrigerate.

GLUTEN-FREE AND DAIRY-FREE PUMPKIN PIE BARS

Steps:

• Preheat the oven to 350 degrees.
• First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
• Lightly grease a 13 x 9 inch baking dish and then press the mixture into the bottom. Use your fingers to make sure the pan crust is evenly distributed.
• Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, Sucanat, eggs, pumpkin pie spice, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
• Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!

DAIRY-FREE, GLUTEN-FREE PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
• Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.