- 15
- 30 mins
- 55 mins
Ingredients
- 2 large free-range organic eggs
- 1/3 cup extra light olive oil or vegetable oil
- 1 cup light brown sugar, packed
- 1 cup pumpkin puree* (canned is fine)
- 1 T vanilla extract
- 1 and 3/4 cups gluten-free flour mix
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon xanthan gum (if already included in your flour blend, omit)
- 1 teaspoon cinnamon
- 1 teaspoon Pumpkin Pie Spice- or a blend of nutmeg, cloves, allspice, ginger
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup finely chopped crystallized ginger
Preparation
Step 1
1. Preheat the oven to 350 degrees F.
2. Grease a 9×13-inch baking pan or line the pan with greased parchment.
3. Beat the eggs till blended; add the oil and beat to combine. Add the brown sugar and beat until smooth. Add the pumpkin, beat till smooth; add the vanilla, beat to combine. Add the baking mix, baking soda & powder and spices; beat just until the batter is smooth. Add in the crystallized ginger and stir by hand to combine.
4. Dump the batter into the baking pan and spread the evenly. Bake in the center of a preheated oven for about 20 to 25 minutes, until the bars are firm, and a wooden pick inserted into the center emerges clean.
5. Cool on a wire rack. Frost when cool.
6. Other options: in place of ginger, finely dice a medium sized tart apple and add it to the batter with pecans.
*Pumpkin puree note: If you’re roasting the pumpkin yourself, cut the squash in half, ppoke the shell with a fork a few times, scoop out the guts and roast it cut side down for 40 minutes at 400 degrees. When the pumpkin is cool, scoop the flesh into your food processer to make the puree. My puree was a little more moist than I wanted, so I scooped the puree into a fine sieve and let it sit over a bowl to drain for a few minutes while I gathered my ingredients.