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.
Author: Kristi Winkels
2tablespoonsflax seed meal
1 (15)ouncecan of pumpkin puree
¾cupcooking oilvegetable, soy, grapeseed, etc
1 ¼cupsgranulated sugar
2cupsgluten free all purpose flour mix
"Safe" cream cheese or vanilla frosting
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.
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
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