Drizzle Kitchen’s Pumpkin Bars
It’s been a busy fall season and this weekend proves to be another busy time! So, today’s post won’t be long but I just HAD to get this recipe to you lovelies before the weekend. I love anything pumpkin, and as the weather has decided to stay cold (I will welcome any random warm days that Mother Nature wants to throw our way!) it makes me so happy when the house smells like yummy pumpkin baked anything!
Now, go gather these ingredients and make these tasty treats. If you feel overwhelmed by the list of flour you can simply swap out the sorghum, coconut, teff and quinoa for an all purpose flour blend. Just be sure to eliminate the guar gum if your GF blend has guar or xanthan gum in it already.
They are, of course, ridiculously tasty with or without the frosting. Don’t feel like frosting this time around? Try some chocolate chunks. Or, get crazy and make a chocolate frosting….you’ll be the favorite person in the house for sure!
xo,
Kendra
Seeded Pumpkin Bars
Free from Top-9
Serves: Makes a 9×13 pan, about 20 servings
Prep Time: 30 minutes plus baking
Ingredients
- 1 3/4 c. GF flour blend
- ½ c. quinoa flakes
- ¼ c. hemp seeds
- ½ c. pumpkin seeds
- 2 Tbsp. chia seeds
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. xantham gum (if your blend includes this please do not add)
- 1 Tbsp. pumpkin pie spice
- 1 1/4 c. brown sugar
- 2 Tbsp. flax meal + 1/3 c. warm water* (or 2 eggs if you can tolerate)
- 1 c. pumpkin puree
- 1/2 c. melted coconut oil or flavorless oil
- 2 tsp. gluten free vanilla extract
- cream cheese frosting*
Directions
- Preheat oven to 350 and brush a 9×13 pan with melted butter or coconut oil, then line with parchment paper.
- In a large bowl mix together the sorghum flour, coconut flour, teff flour, quinoa flakes, almond flour, hemp seeds, pumpkin seeds, chia seeds and tapioca starch.
- In another medium bowl mix together the brown sugar, coconut sugar, eggs, pumpkin puree, melted butter and vanilla extract.
- Mix the two bowls together until blended. Pour into the greased 9×13 and bake for 25-30 minutes.
- Remove from oven and cool completely before frosting.
cream cheese frosting* Using a hand blender mix together 8 oz. cream cheese, ¼ c. softened butter and add in enough powdered sugar to make a spreadable frosting (about 1 ½ c.-2 c.). Frost the cooled cake and enjoy!
