Sunday, October 15, 2006
I made these from pumpkins that I grew. Due to dietary restrictions in our family, all of my recipes are gluten and dairy (casein) free - but you can make these using regular flour and butter.
GFCF Pumpkin Bars
2 cups GFCF Flour (I used Bob’s Red Mill GFCF mix)
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
4 beaten eggs
2 cups pureed pumpkin (I used fresh – you can substitute 1-16 oz can)
1 ½ cups sugar
1 cup cooking oil (I used canola)
Heat oven to 350 degrees.
Stir flour, baking powder, cinnamon and baking soda. Set aside.
Combine eggs, pumpkin, sugar and oil; beat until well combined.
Add dry ingredients and beat until well combined.
Pour batter into ungreased pan 9” x 13” or if you want thinner bars use a 10” by 15” pan.
Bake in oven for 45 to 50 minutes or until toothpick inserted in the center comes out. clean. If you use a bigger pan – cook for less time.
Cool and frost.
½ stick GFCF margarine
2 cups powdered sugar
1 tablespoons vanilla flavored Silk brand soymilk.
Beat all ingredients until fluffy – if too stiff, add more milk. If too runny, add more sugar.
To prepare fresh pumpkin - all I do is cut the pumpkin in half and scoop out the seeds (which I roast) Put pumpkin cut side down in an oven proof pan with a little water in the bottom. Cook in a 350 degree oven for about 1 1/2 hours or until tender. Scoop out the flesh and puree in a blender or food mill. Extra pumpkin can be frozen.