Name: Dairy-Free, Gluten-Free Pumpkin Bars
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Rice flour - 1 cup; Soy flour - ¾ cup; Tapioca starch - ¼ cup; Ground cinnamon - 2 teaspoons; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Ground nutmeg - ¾ teaspoon; Ground ginger - ½ teaspoon; Dairy-free margarine, softened - ½ cup; Packed brown sugar - 2 cups; Eggs, beaten - 3; Pumpkin Puree - 1 (15 ounce) can; Vanilla extract - 2 teaspoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Dairy-Free, Gluten-Free Pumpkin Bars

1. Rice flour - 1 cup

2. Soy flour - ¾ cup

3. Tapioca starch - ¼ cup

4. Ground cinnamon - 2 teaspoons

5. Baking soda - 1 teaspoon

6. Baking powder - 1 teaspoon

7. Ground nutmeg - ¾ teaspoon

8. Ground ginger - ½ teaspoon

9. Dairy-free margarine, softened - ½ cup

10. Packed brown sugar - 2 cups

11. Eggs, beaten - 3

12. Pumpkin Puree - 1 (15 ounce) can

13. Vanilla extract - 2 teaspoons

How to cook deliciously - Dairy-Free, Gluten-Free Pumpkin Bars

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.

2. Stage

Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.

3. Stage

Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.

4. Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.