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Dairy-Free, Gluten-Free Pumpkin Bars Tasty Recipes

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Dairy-Free, Gluten-Free Pumpkin Bars

"So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my rice flour from the Asian market for the extra-fine consistency. I use a convection oven. You may need to adjust your cooking times if you do not. Cool completely before frosting or serving."

Ingredients :

  • 1 cup rice flour
  • 3/4 cup soy flour
  • 1/4 cup tapioca starch
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup dairy-free margarine, softened
  • 2 cups packed brown sugar
  • 3 eggs, beaten
  • 1 (15 ounce) can pumpkin puree
  • 2 teaspoons vanilla extract

Instructions :

Prep : 15M Cook : 24M Ready in : 45M
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
  • Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
  • Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Notes :

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