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.
2tablespoonsflax seed meal
1(15)ouncecan of pumpkin puree
3/4cupcooking oilvegetable, soy, grapeseed, etc
2cupswheat-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, oil, flax seed and water mixture and sugar. In a separate bowl, combine the flour, xanthan gum, Combine all ingredients in mixing bowl. 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.
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