Gluten Free Pumpkin Cake Bars

Heather Painchaud — Thu, 25 Oct 2012 14:00:00 +0000

My uber talented cousin is here today, sharing her review of these Pumpkin Cake Bars.

I love her style of writing and am excited to have her guest post here. She will also be sharing an “improve your writing” series on Dragonfly Designs in the new year. Please welcome Melissa!

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As someone who lives with a chronic illness my diet is already pretty restricted. So the discovery that I have a sensitivity to wheat wasn’t exactly the best news in the world. I’m slowly learning to adapt, though. I’ve learned that rice pasta doesn’t exactly taste like the pasta I’m used to and I’m currently avoiding bread altogether as gluten-free bread tastes nothing like its wheat cousin.

I’m also an adoptive-parent-in-waiting (read: I’m approved and waiting for a match), so I’m trying to find as many healthy/kid friendly recipes as possible. (Please do not try to pop my fantasy bubble in which I feed my children sugar-free super-healthy food and never bribe them with chocolate pudding and candy. You can tell me “I told you so” later.)

Combine all of the above, and my latest recipe search has me looking for ingredients I can use, that are healthy AND could potentially be kid approved. I think these cake bars could be just that. But don’t take my word for it. Feed these to your kid/s and let me know the verdict.

*A word of caution*
If you’ve never purchased almond flour before be ready for a bit of sticker shock. It’s expensive! In fact, if you don’t have a gluten or wheat intolerance you could probably just use regular old flour in this recipe!

PUMPKIN CAKE BARS WITH HOME MADE APPLE SAUCE RECIPE

1 jar home made apple sauce (or store bought)

The original recipe can be found at

This Chick Cooks.

Ingredients:1/2 cup pumpkin puree (I used canned)
4 tablespoons honey or maple syrup
2 eggs
1/2 cup almond flour
1/2 cup oat flour *
1/4 tsp salt
1/4 tsp nutmeg
1/2 tsp baking soda
1/2 tsp cinnamon
Instructions
Preheat oven to 350 and grease a 8×8 pan well with butter.
Mix pumpkin puree, syrup and egg until well mixed.
Add dry ingredients and mix until thoroughly combined.
Pour the batter into a greased pan and bake at 350 for 30-40 minutes.

Cool cake. Cut into squares.

To serve: top with homemade apple sauce.

* The original recipe uses 1/2 cup of almond flour. I didn’t quite have enough so I used 1/4 almond flour and 1/4 cup oat flour. You can make oat flour yourself by grinding oats in your coffee grinder.

Enjoy!

Melissa

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Gluten Free Pumpkin Cake Bars