Pumpkin Bars (Gluten-Free)

 

 

 

 

 

 

I’ve modified only a couple of my favorite recipes to make them gluten-free for our family.   This is one that still tastes just as yummy as the original recipe (5 votes out of 5 from my family)

Pumpkin Bars (gluten-free)

2 Cups Four Flour Bean Mix (taken from Betty Hagman’s Gluten Free Gourmet: 2/3 part Garfava bean flour, 1/3 part sorghum flour, 1 part cornstarch, and 1 part tapioca flour)

1 tsp xanthum gum

1 1/2 cups sugar

2 tsps. baking powder

2 tsps. cinnamon

1 tsp baking soda

1/4 tsp salt

1/4 tsp ground cloves

1 16 oz can pumpkin (cooked and mashed my own)

1 cup cooking oil

4 beaten eggs

Cream Cheese Frosting

Directions:  In a large mixing bowl stir together the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.  Stir in the pumpkin, cooking oil, and eggs until thoroughly combined.  Spread batter into an ungreased 15×10x1 inch baking pan.  Bake in a 350 degree oven for 25 to 30 minutes or till wooden toothpick comes out clean.  cool in pnan .  Frost with cream cheese frosting.

Cream cheese frosting:

In medium mixing bowl beat one 3 oz package cream cheese, 1/4 cup margarine or butter, and 1 tsp vanilla on med to high-speed until light and fluffy.  Gradually add 1 cup sifted powder sugar.  beat in an additional 1 1/4 cups powdered sugar.

Caleb has improved developmentally in speech, comprehension, and social behavior since we’ve started a gluten-free diet.  We also try to keep milk product usage low as I’ve noticed it causes him pain.  A little bit of milk every few days doesn’t seem to bother him.   I still use butter in all of my cooking.  This recipe does have cream cheese but as long as I’ve used soy milk in whatever I’ve made for him the past 3 or 4 days the frosting in this recipe hasn’t seemed to hurt him yet.

(Hint:  If you have no reason to make this recipe gluten-free you can substitute 2 cups of normal white flour for the 2 cups of featherlight flour mix and delete the xanthum gum and you’ll have delicious pumpkin bars!)

What our day looked like today:

Long.  That’s how I feel now at 7:40pm.  My children are still not asleep and I am not trusting myself to sit in the room with the boys until Caleb falls asleep tonight because my patience has been tested well beyond its normal limits today and, unfortunately, I find myself wanting for it.  I can best exercise it sitting outside the room typing at the moment on guard for a small 3 year old escapee. The morning was actually very enjoyable and easy going.  AnnaMarie came over to play with Caleb and we had lots of fun together.  They were great little buddies and we enjoyed at one point dressing and cleaning one of Hannah’s old baby dolls together, which brought back sweet memories.  I would rather not write about this afternoon yet as it makes me very frustrated.  Suffice it to say I am very ready for David to get back tomorrow. (I’m hoping all goes well and they can return when planned.)

Today’s Menu:

breakfast: scrambled eggs, fruit smoothies

lunch:  sack lunches

dinner: Homemade chicken noodle soup, garlic green beans, GF garlic cheese biscuits, GF apple crumble pie for dessert

Scripture on my mind today:  The fruit of the spirit is….patience.  Gal 5  (Lord, grant me patience and above all love at the end of this day!)