Pumpkin Bars with Caramel Frosting- Gluten Free

By coffeycake

Tessa the Domestic Diva

Ingredients

• 1 cup fresh pumpkin puree
• 3/4 cup palm sugar (or other granulated sugar)
• 1/3 cup applesauce
• 1/3 cup light olive oil or softened coconut oil (any liquid or softened would work)
• 3 tablespoons chia meal or 1/4 cup flax meal
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1-2 teaspoons cinnamon
• 1 teaspoon guar gum
• 1/2 teaspoon sea salt
• 1 cup brown rice flour
• 1/2 cup tapioca flour
• 1/4 cup sorghum flour
• FROSTING
• 4 tablespoons ghee, butter, or vegan margarine of choice
• 1/4 cup palm sugar (or brown sugar)
• 2 tablespoons any milk or apple cider
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 2 cups powdered sugar (we use a corn free version, and any powdered sugar will do, like palm sugar or xylitol, but the flavor will change of course)

Details

Cooking time 50mins
Adapted from tessadomesticdiva.com

Preparation

Step 1

1.Preheat oven to 350 degrees, grease a 9 X 7 rectangular pan (an 8X8 would work too)
2.In a mixer, beat the pumpkin through the vanilla until well combined.
3.With the mixer still running, sprinkle in the baking powder, soda, cinnamon, salt, and guar gum.
4.Continue with the flours.
5.Pour into your prepared pan and bake for about 30-35 minutes until a knife inserted in the middle comes out clean.
6.FOR THE FROSTING:
7.In a small saucepan, bring the butter, palm suagr, and milk to a gentle boil.
8.Remove from the heat and add in the vanilla, cinnamon, and sea salt.
9.In a mixer, beat this mixture with the powdered sugar until well mixed!
10.Frost a cooled cake.