GF Pumpkin Bars

By Texaschef11

Ingredients

• 1/2 cup brown rice flour
• 1/2 cup coconut flour
• 1/2 cup Ancient Harvest quinoa flakes
• 1/2 cup almond flour
• 1/2 cup tapioca starch
• 1 1/2 cup organic light brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon xantham gum
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon nutmeg
• 2 large organic free range eggs or Ener-G Egg Replacer
• 1 cup cooked pumpkin puree
• 1/2 cup organic coconut oil
• 2 teaspoons bourbon vanilla extract
• 1/2 cup chopped walnuts

Preparation

Step 1

Preheat the oven to 350ºF. Line a 9x13-inch baking pan with parchment.

In a mixing bowl, whisk together the flours, baking powder, baking soda, xanthan gum, spices and salt. Make a well in the center and add in the eggs, pumpkin, coconut oil and vanilla extract. Beat for two minutes until the batter becomes smooth and slightly sticky. Add in the walnuts by hand and stir.

Scoop the batter into the pan and spread evenly, smoothing out the top with wet fingers. Bake on the center rack for 25 to 35 minutes, until the center is firm to the touch. Cool on a wire rack.

Frost when cooled with Cream Cheese Icing,