Best 3 Dairy Free Gluten Free Pumpkin Bars Recipes
Indulge in the delectable flavors of fall with our collection of dairy-free, gluten-free pumpkin bars! These moist and tender treats are bursting with the warm, cozy spices of the season. Perfect for a cozy afternoon snack or a special occasion dessert, our pumpkin bars are sure to be a hit with everyone. With three irresistible variations to choose from, there's something for every palate. Our classic pumpkin bars are a timeless favorite, featuring a rich, pumpkin-forward flavor. For a touch of indulgence, try our cream cheese swirl pumpkin bars, which boast a luscious cream cheese filling that perfectly complements the pumpkin base. And for a unique twist, our chocolate chip pumpkin bars add a delightful burst of chocolatey goodness to the mix. Whichever variation you choose, you're sure to enjoy these delicious and allergy-friendly pumpkin bars.
Let's cook with our recipes!
GLUTEN-FREE AND DAIRY-FREE PUMPKIN PIE BARS
With an easy to make, nutty crust, these Gluten-free and Dairy-free Pumpkin Pie Bars are healthy and delicious.
Provided by Happy Healthy Mama
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- First, prepare the crust. In a food processor, process the walnuts, dates, agave nectar, and vanilla until the walnuts and dates are well broken down and you have a sticky mixture. Add the rolled oats and pulse until they are incorporated.
- Lightly grease a 13 x 9 inch baking dish and then press the mixture into the bottom. Use your fingers to make sure the pan crust is evenly distributed.
- Next, prepare the filling. In a medium bowl, mix together the pumpkin, coconut milk, Sucanat, eggs, pumpkin pie spice, and salt. Mix very well. Pour the mixture over the crust. Alternatively, I like to rinse out the food processor and mix the filling right in the food processor. No need to dirty another bowl, right?!
- Bake in the preheated oven until the filling is set, about 40-50 minutes. Allow to cool fully at room temperature before cutting into bars and serving. Enjoy!
Nutrition Facts : ServingSize 1 bar, Calories 106 calories, Sugar 7.8g, Sodium 24.3mg, Fat 6.7g, Carbohydrate 11.5g, Protein 2.1g
GLUTEN-FREE PUMPKIN BARS WITH CREAM CHEESE FROSTING {DAIRY-FREE OPTION}
An easy recipe for gluten-free pumpkin bars with cream cheese frosting. This classic pumpkin gluten-free dessert also has a dairy-free option.
Provided by Audrey from Mama Knows Gluten Free
Categories Dessert
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F and grease a 10 x 15-inch baking pan with gluten-free cooking spray. Or line the pan with parchment paper.
- In a large bowl, mix together the canned pumpkin, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and pure vanilla extract until fully combined.
- Add the granulated sugar and brown sugar and mix until fully combined.
- Add the eggs and mix until combined.
- Add the gluten-free flour and mix until combined.
- Add the vegetable oil mix until well blended. (or 1/2 cup apple sauce and 1/2 cup vegetable oil)
- Pour into the greased 15 x 10-inch. or 9 x 13-inch baking pan. Bake for 25-30 minutes. Cool completely before frosting or cutting.
- Store leftovers in an air-tight container or cover with plastic wrap refrigerate.
Nutrition Facts : ServingSize 1 bar, Calories 256 kcal, Carbohydrate 33 g, Protein 2 g, Fat 14 g, SaturatedFat 10 g, Cholesterol 31 mg, Sodium 138 mg, Fiber 1 g, Sugar 26 g
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.
Provided by momx3pcm
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 27.2 g, Cholesterol 23.3 mg, Fat 5.1 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 173.7 mg, Sugar 18.7 g
Tips:
- Use a food processor to blend the oats until they resemble flour. This will help to create a smooth and even batter.
- Be sure to measure the pumpkin puree correctly. Too much pumpkin puree can make the bars too wet and dense.
- Don't overmix the batter. Overmixing can make the bars tough.
- Bake the bars until a toothpick inserted into the center comes out clean. Overbaking can make the bars dry and crumbly.
- Let the bars cool completely before cutting them. This will help to prevent them from falling apart.
Conclusion:
These dairy-free, gluten-free pumpkin bars are a delicious and healthy treat that can be enjoyed by people of all ages. They are perfect for a quick breakfast or snack, and they can also be served as a dessert. With their moist texture and sweet pumpkin flavor, these bars are sure to be a hit with everyone who tries them.
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