I’ve never been a fan of pumpkin pie, but I picked up a can of pumpkin the other day anyway and figured I’d figure out something I could make with it. We are gluten-free, sugar-free and dairy-free for the most part in this house, so I wanted to try something new with almond flour and pumpkin. I played around with this almond flour pumpkin bars recipe a few times and finally perfected a delicious, moist bar.
By using blanched almond flour (available at health food stores or here) as opposed to almond meal, they came out very light and fluffy, closely resembling conventional pumpkin bars. I also used a dairy-free cream cheese for the frosting and it came out amazing, you definitely can’t tell it’s non-dairy. Due to the low glycemic index, I like to use xylitol and stevia in my recipes. You can find the xyliol here and the stevia here if you are having a hard time finding them in stores. Feel free to play around with the recipe using your sweetener of choice.
This dairy-free, gluten-free and sugar-free Pumpkin bar recipe is super moist and delicious.
- 2 eggs
- 1/2 cup canned pumpkin
- 1/4 cup grapeseed oil
- 1/3 tsp. powdered Stevia extract
- 1/4 cup xylitol
- 1 cup almond flour
- 1/3 tsp. sea salt
- 1/2 tsp. baking soda
- 1/3 tsp. cinnamon
- 1/4 tsp. nutmeg
- 4 oz. Go Veggie Cream Cheese, plain (or any dairy/non-dairy cream cheese)
- 4 oz. Earth Balance buttery spread (or butter), room temperature
- 1 tsp. vanilla
- 1/4 tsp. powdered Stevia extract
- 1/4 cup powdered xylitol
- Preheat oven to 350
- Mix wet ingredients in a mixer
- Add dry ingredients and mix well
- Pour into an oiled 8x8 glass baking pan
- Cook for 30-35 minutes or until toothpick comes out clean
- Allow to cool before frosting
- Mix ingredients together in a mixer (the xylitol can be made into powder with a coffee grinder)
- Frost bars once cooled
Pumpkin bar recipe adapted from Elana’s Pantry.