Gluten Free Pumpkin Bars

🧂 Ingredients

• 2 tablespoons ground flaxseed
• 6 tablespoons warm water
• 1 15 ounce can of pumpkin puree
• ½ cup unsweetened applesauce
• ¾ cup cooking oil

  vegetable, soy, grapeseed, etc
• 1 ¼ cups granulated sugar
• 2 cups gluten free all purpose flour mix

  I use Bob's Red Mill all purpose 1 to 1 baking flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 teaspoons cinnamon
• "Safe" cream cheese or vanilla frosting

  See notes

Instructions

• 1 Preheat oven to 350 ℉. Spray a cake pan or jelly roll pan with cooking spray.
• 2 In a small bowl, whisk together the ground flaxseed and warm water. Set aside
  for a few minutes to allow the mixture to thicken. While it is thickening,
  combine the flour, baking soda, baking powder, salt, and cinnamon in a bowl. In
  a separate mixing bowl, mix together the pumpkin puree, sugar, applesauce, oil,
  and the ground flax/water mixture. Add the flour mixture to the pumpkin mixture
  and mix until combined, scraping the sides of the bowl to ensure all of the
  flour is incorporated.
• 3 Pour the batter into the prepared pan and bake. If using a cake pan, bake at
  350℉ for 30 minutes. If using a jelly roll pan, bake at 350℉ for 20 minutes.
  Test if the bars are done by inserting a toothpick in the center. If it comes
  out clean, the bars are done.
• 4 Allow the bars to cool completely before frosting. See recipe notes for frosting
  suggestions.

Nutrition Info