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
This dairy-free, gluten-free and sugar-free Pumpkin bar recipe is super moist and delicious.
Ingredients
- 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
Instructions
- 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.
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If you increased the baking soda or whipped the egg whites, they could be taller