Who doesn’t love a rich, frosted pumpkin bar, a Midwest staple? These gluten-free, grain-free bars are simple to make and can also easily be adapted to be dairy-free.
Find Bob’s Red Mill almond flour (almond meal) and tapioca flour at natural food stores and Hy-Vee stores in their Health Market aisles.
ALMOND FLOUR PUMPKIN BARS WITH BURNT BUTTER FROSTING
Start to finish: 40 minutes (active time: 20 minutes)
Servings: 48 2-inch squares
- 4 eggs
- 1 cup sugar
- 1 15-ounce can pumpkin (not pumpkin pie mix) or about 1 3/4 cup pureed pumpkin
- 2 cups almond flour
- 1/4 cup tapioca flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon cloves
Preheat oven to 350°F.
Lightly oil a large jellyroll pan, baking sheet with 1-inch sides, or, for thicker bars, a 9-inch by 13-inch cake pan. Combine all ingredients and beat well until smooth. Pour into pan.
Bake 20 to 25 minutes or until set and just beginning to brown around the edges. Cool slightly before frosting.
- 1/4 cup butter (4 tablespoons; can use substitute such as Earth Balance Buttery Sticks)
- 1/2 cup brown sugar
- 2 tablespoons milk or milk alternative
- 2 cups powdered sugar
In small saucepan over low heat, melt butter. Add brown sugar and milk. Over medium heat, bring to boil and cook 1 minute. Remove from burner and add powdered sugar, stirring briskly just until smooth.
Immediately spread on bars, distributing as quickly as possible over the entire surface.
NOTE: This frosting hardens quickly. If necessary, dip spatula into a glass of warm water to enable spreading.
Nutrition information per serving (2-inch frosted bar): 84 calories; 30 calories from fat; 3 g fat (1g saturated; 0 g trans fats); 18 mg cholesterol; 13 g carbohydrate; 1 g protein; 1 g fiber; 64 mg sodium.
(Burnt butter frosting recipe adapted from “Frosted Pumpkin Bars, Gluten-Free” at celiac.com.)