Allergy Friendly Pumpkin Bars
These allergy friendly pumpkin bars are a great substitute for pumpkin pie on Thanksgiving. This recipe is free of dairy, egg, soy, wheat/gluten, peanuts, tree nuts, fish, and shellfish.
Servings: 20 servings
Calories: 174kcal
Ingredients
- 2 tablespoons flax seed meal
- 6 tablespoons warm water
- 1 (15) ounce can of pumpkin puree
- ½ cup unsweetened applesauce
- ¾ cup cooking oil vegetable, soy, grapeseed, etc
- 1 ¼ cups granulated sugar
- 2 cups gluten free all purpose flour mix
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons cinnamon
- "Safe" cream cheese or vanilla frosting
Instructions
- Preheat oven to 350 degrees F. Grease the bottom of a jelly roll pan or cake pan.
- In a small bowl, whisk together the flax seed meal and warm water. Set aside for a few minutes until the mixture thickens. In a mixing bowl, cream together the pumpkin puree, applesauce, oil, flax seed and water mixture and sugar. In a separate bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Add the flour mixture to the pumpkin mixture and beat with mixer until well blended.
Pour batter into prepared pan.
- If using a cake pan, bake at 350 degrees F for 25 minutes.
- If using a jelly roll pan, bake at 350 degrees F for 15-20 minutes.
When cooled, frost with your favorite "safe" frosting.
Notes
Nutrition facts for 1 serving (1/20th of the pan): Calories: 174, Total fat: 9 grams, saturated fat: 0.6 grams, trans fats: 0 grams, cholesterol: 0 mg, sodium: 172 mg, total carbohydrates: 24 grams, fiber: 2 grams, sugars: 14 grams, protein: 2 grams