Dairy-Free, Gluten-Free Pumpkin Bars
Share recipe
Description
So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving.
Ingredients
- 1 cup rice flour
- ¾ cup soy flour
- ¼ cup tapioca starch
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ cup dairy-free margarine, softened
- 2 cups packed brown sugar
- 3 eggs, beaten
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons vanilla extract
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
- 2. Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
- 3. 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.
- 4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
serving: 1 13x9-inch pan
calories: 160.7 kcal
carbohydrates: 27.2 g
protein: 2.4 g
saturated fat: 1 g
cholesterol: 23.3 mg
sodium: 173.7 mg
fiber: 1.1 g
sugar: 18.7 g
Categories