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.
Raised from Scratch 