PUMPKIN BARS WITH CREAM CHEESE ICING (GLUTEN FREE, DAIRY FREE, AND EGG FREE) I love pumpkin and squash and look forward to this time of year! I know it’s n
I love pumpkin and squash and look forward to this time of year! I know it’s not quite fall yet, but this is the time of year I empty my freezer to restock. Turns out I have plenty of squash and pumpkin puree from last fall! These pumpkin bars are moist, rich and decadent! They are high in nutrition and sometimes I might even enjoy these for breakfast! Shhh…I won’t tell if you don’t!
Pumpkin Bar Ingredients:
3/4 cup gluten free flour2 tsp. cinnamon1/2 tsp. pumpkin pie spice1/2 tbsp. baking powder1/2 tsp. baking soda1/2 tsp. Himalayan sea salt2 “eggs” – (either real for non-vegans or flax egg)9 tbsp. coconut sugar1 cup pumpkin or squash puree4 tbsp. milk of choice (I used pine nut)4 tablespoon coconut oil (liquid)1 tsp. vanilla extract
Pumpkin Bar Instructions:
Preheat oven to 350 degrees and grease 7×5 baking pan.Mix dry ingredients in bowl.Mix wet ingredients in bowl.Combine wet ingredients with dry and mix until batter is smooth.Spread batter in greased baking pan and bake for 20 minutes.
Cream Cheese Frosting Ingredients:
1 1/2 cups cashew pieces1/2 cup water3 tbsp. coconut oil2 tbsp. Thai coconut sugar1 tbsp. vanilla extract1 tbsp. apple cider vinegar
Cream Cheese Frosting Instructions:
Place all ingredients in high speed blender and blend until smooth.Refrigerate for 1 hour while bars are cooling.Spread on bars and enjoy!
Nutrition benefits of this recipe:
Pumpkin is rich in dietary fiber, Vitamin A, and iron. Eating pumpkin can help improve eye health, build a healthy immune system, and help the body make hemoglobin. (1)