Pumpkin Bars

If you like pumpkin pie, you will love these pumpkin bars! This recipe was adapted from another one of my favorites. The original recipe calls for 4 eggs and, since my son has an egg allergy, I thought we would never be able to have it again. As it turns out, it is pretty tasty with a few allergy-free substitutions. To make these more like bars, use a jelly roll pan. If you like them more like cake (or a bar that you eat with a fork!) use a 9x13 cake pan. Either way, they are delicious!

I discovered that there are some canned frostings that are "safe" for my son so I usually opt for an artificially flavored cream cheese frosting (it is much more delicious than it sounds!) If you can't find a prepared frosting that is "safe", any vanilla frosting recipe would work fine.

Ingredients:
2 c. wheat-free flour mix
2 c. granulated sugar
1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 c. vegetable or canola oil
2 T. flaxseed meal+ 6 T. warm water; mix well and let sit for 10 min.
1-15 oz. can of pumpkin
1 container of "safe" cream cheese frosting or vanilla frosting

Directions:
1) Preheat oven to 350 degrees F., Grease bottom of a 9x13 cake pan.
2) Combine all ingredients in mixing bowl. Beat with mixer until well blended.
3) Pour batter into pan. Bake at 350 degrees F for 25 minutes.
4) When cooled, frost with your favorite "safe" frosting.

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