Gluten Free Pumpkin Cake Bars

pumpkincakebarsThese pumpkin cake bars turned out pretty good (shown served with coconut ice cream)….they were a crowd pleaser (ie: the girly birds and hubbie all devoured them).

I adapted the recipe from The Frugal Antics of a Harried Housewife blog

The Harried Housewife’s turned out more “brownie like” while I think mine were more “cake like” (hence the new name).

  • 2 eggs
  • 1/4 cup of melted Nutiva Organic Coconut Oil
  • 3 tbsp of cold coconut milk
  • 1/2 pumpkin puree
  • 2 tsp vanilla
  • 1/4 cup organic maple syrup
  • 1/2 cup organic sugar
  • 1 tbsp chia seeds
  • 4 tsp baking powder
  • 1/2 cup sorghum flour
  • 1/2 garfava flour
  • 1/4 cup tapioca flour
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp ginger

Using a mixer combine:  eggs, oil, milk, pumpkin, vanilla, maple syrup and sugar.  In a separate bowl whisk together remaining dry ingredients. Combine and stir until well mixed.  Pour into a greased 8X8 pan. Bake in preheated 400 degree oven for 8 minutes.  Without removing pan, reduce heat to 300 degrees and cook for another 10-15 minutes or until done.  Remove from oven and completely cool before cutting.  ENJOY!

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4 Responses to Gluten Free Pumpkin Cake Bars

  1. Yum! I love pumpkin anything 🙂

    I’m super impressed with your fearless flour combinations, that is so cool! I’ve not tried garfava yet, does it have a beany taste at all?

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