Chef Tana's Pumpkin Bar Recipe

By tru21

Ingredients

• Bars:
• 2 cups canned pumpkin puree
• 4 large free-range eggs
• 1/2 cup raw honey
• 2 tablespoons Xylitol or Erythritol
• 1/2 cup grapeseed oil
• 1/4 cup light coconut milk
• 3/4 cup rice flour
• 3/4 cup all-purpose gluten-free flour
• 1/2 cup almond meal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• Nonstick cooking spray
• Frosting:
• 8 ounces Neufchatel cream cheese, or vegan cream cheese, such as Tofutti, at room temperature
• 1/3 cup raw honey

Preparation

Step 1

Preheat the oven to 350-degrees F.

To make the batter: Using a handheld electric mixer at medium speed, beat together the pumpkin, eggs, honey, Xylitol, oil, and coconut milk until light and fluffy. In a separate bowl, sift together the flour, almond meal, baking powder, baking soda, cinnamon, ginger, and cloves. Slowly add flour mixture to liquid mixture and mix with electric mixer at low speed until thoroughly combined and the batter is smooth.

Spray a jellyroll pan with nonstick cooking spray. Spread the batter into the pan. Bake for 25 to 30 minutes. Let cool completely before frosting and cutting into bars.

To make the frosting: Using a handheld electric mixer at medium speed, beat together the cream cheese and honey. Mix until smooth and creamy.