Raised from Scratch

growing up outside the box: alternatives to processed food and television

Gluten-Free Pumpkin Bars with Chocolate November 2, 2012

My taste testers say these aren’t discernibly gluten-free, and that they are sweet enough on their own without the maple cream frosting. Most of these we ate without frosting, but I thought I’d frost a few for a sweeter, fancier option.

Gluten-Free Pumpkin Bars with Chocolate

1/3 cup coconut flour

1/3 cup sorghum flour

¾ t. baking powder

1/8 t. sea salt

1 t. ground cinnamon

¼ t. ground ginger

2 T. flaxseed meal (ground flax)

2 T. almond butter

2 T. butter, melted + 1 t. for buttering pan

¾ cup pumpkin puree

3 T. maple syrup

2 T. molasses

2 eggs, lightly whisked

2 T. milk of choice

1/3 – ½ cup dark chocolate chips

Preheat oven to 350 F and butter 8×8” baking dish. Combine all dry ingredients in a large bowl, stirring with a whisk. Add remaining ingredients, except chocolate chips. Mix well. Pour into prepared baking dish and top with chocolate chips. Bake 35-40 minutes until bars are set. Let cool before slicing. Makes 16 bars.

Optional Maple Cream Frosting:

½ cup cream cheese, room temperature, or mascarpone

2-3 T. maple syrup depending on desired sweetness

Mix cream and syrup in small bowl (don’t over-mix if using mascarpone) and frost cooled bars.

Advertisements
 

2 Responses to “Gluten-Free Pumpkin Bars with Chocolate”

  1. Yum, looks delish!!… optional frosting? I don’t understand 🙂

  2. Oradea Hoteluri

    Hey very interesting blog!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s