These days even folks who don’t have health issues are opting to eat gluten free, and with company coming for breakfast, I wanted to make sure I was pleasing everyone.
Flipping through the pages of The Everything Eating Clean Cookbook, I found exactly what I was looking for.
Pumpkin Bars
Pumpkin Bar Batter
To make this a gluten free version of the original recipe, I swapped out the whole wheat flour for Bob’s Red Mill Gluten Free Flour. Then I added an extra egg (sometimes Bob’s needs some extra ooomph), and tossed in a handful of raisins.
Ta-da! Gluten Free Pumpkin . . . muffins? Bars?
Baking Pan
My darling sister-in-law gave me a fun baking dish for Christmas that I couldn’t wait to use, and this was the perfect opportunity.
Pumpkin Bars
These bars worked well, and had a custard-like texture with a spicy sweetness thanks to a dash of cinnamon and nutmeg.
Even better, they were a hit with our gluten free and non-gluten free guests alike. You can’t beat that!
Happy, healthy cooking!
Ingredients
- 1 cup Bob's Red Mill Gluten Free Flour Mix, whole wheat flour or flour
- ½ cup flaxmeal
- ½ cup sugar
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 dash nutmeg
- 1 ½ cups pumpkin puree
- ½ cup almond milk, or lowfat milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Preheat the oven to 375.
- Combine flour, flax meal, sugar, baking powder, baking soda, cinnamon and nutmeg in a bowl.
- In another bowl mix together the pumpkin, milk, eggs and vanilla.
- Combine ingredients and add walnuts.
- The original recipe called for 12 muffin cups in a muffin tin. Alternatively spray a 9 x 13" baking dish with cooking spray and spread out the batter.
- Bake for 20 - 25 minutes until a toothpick inserted in the center comes out clean.
- Cut into 18 slices.
Notes
Calories: 123kcal Weight Watchers PointsPlus 3 Saturated fatty acids: 0.55g Monounsaturated fatty acids: 0.74g Polyunsaturated fatty acids: 1.60g Total fat: 2.89g Calories from fat: 26 Cholesterol: 35mg Carbohydrate, by difference: 21.86g Total dietary fiber: 4.10g Protein: 3.53g
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Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to  me that I provide you with accurate information.
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{ 21 comments… read them below or add one }
That is a really cool pan, I want one now lol. And the bars look great, pumpkin makes everything so moist. Great this recipe is good for everyone gluten wise!
Evelyne@cheapethniceatz recently posted…Tabouleh Salad
My sister-in-law bought it at Bed Bath & Beyond I believe. It’s really a nice pan and completely non-stick. Love that!
I have no problem with gluten, but fun with gluten free treats sometimes. These bars look fantastic.
Angie@Angie’s Recipes recently posted…Salt-Free Spelt Bread with Green Tea and Black Rice
We don’t either in our house, but know people who have celiacs, so it’s great to have a few recipes on hand for them.
Nope, not gluten free, but I want these now! I even have that same pan that allows you to cut your bars, or bake them already cut. So convenient.
The Candid RD recently posted…"Hoppy" Slow Cooked BBQ Pulled Chicken (5 simple ingredients!)
It’s a terrific pan, isn’t it? I love the automatic portion control. We don’t have a health reason to eat gluten free, but so many people are these days. I can’t say it’s something I think you should be doing if you don’t have a need to. There are so many wonderful nutrients in whole grains. But for my family members who have health issues, it’s nice to provide something they can eat without worry.
I also have a stockpile of pumpkin puree in my cupboard.
These bars are great. Pumpkin season may be over but I’m always in the mood for a good pumpkin treat.
Anita at Hungry Couple recently posted…Chocolate Sweetheart Martini
I recently read an article on the health benefits of canned pumpkin, so I’ve been adding it to my oatmeal and smoothies. It’s really great with a little cinnamon and nutmeg.
Good recipe. We eat plenty of gluten in our house, but have friends who don’t. So this sounds like a perfect company recipe! And we just happen to have some leftover canned pumpkin. Hmmm . . .
Good stuff – thanks.
john@kitchenriffs recently posted…Red Beans and Rice
I might try them with applesauce to see if they turn out. I’m thinking they wouldn’t be as dense as they are with pumpkin.
I don’t stay away from gluten, but the bars look perfect. I love the pan that you baked the bars in.
Words Of Deliciousness recently posted…Polish Sourdough Rye Bread
My sister-in-law bought it for me for Christmas. I don’t bake often, but it’s such a fun pan, I might have to make more of an effort.
We are steering clear of gluten and most grains altogether. These look so good. I have a small stock pile of pumpkin left over too.
I think most everyone I know had some leftover pumpkin. This was a good use for it.
these look wonderful and that is a cool pan
rebecca recently posted…Strawberry and Pistachio Firni
I LOVE pumpkin and this healthy bar really sounds wonderful. And this is my first time seeing a baking dish with separators like that. That is so cool!
Nami | Just One Cookbook recently posted…Almond Cookies
It really is a cook pan. I’m going to make a meatloaf next time just for the fun of it. I love the automatic portion control.
That is such a great baking dish! How cool! And your bars look great. Yum!
Katie@Cozydelicious recently posted…Chocolate Recipes for Valentine’s Day
I will bookmark this recipe as I have a friend who eats gluten free. Thanks!
Tami @Nutmeg Notebook recently posted…A Hearty Turkey Chili
I’m in the mood for a little something sweet right now, and these sound delicious! Love the addition of flaxmeal too!
I remember a few years ago when you couldn’t find flaxmeal anywhere but a health food store. Now I can buy it anywhere.
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