pumpkin bars


Made in mind for: Michelle Lazar

1 C white rice flour
½ C brown rice flour
½ C gluten free oat flour
1 TBS pumpkin pie spice (can substitute 1.5 tsp cinnamon, ¾ tsp ginger, ½ tsp nutmeg, ½ tsp allspice and ½ tsp cloves)
1 tsp baking soda
½ tsp salt
½ tsp xanthan gum

1 C Earth Balance (2 sticks), softened
½ C packed brown sugar
½ C raw honey
1 egg
2 tsp gluten free vanilla extract
1 C organic pumpkin puree
2 C chocolate chips (Enjoy Life brand are great)

4 oz coconut milk, from can
4 oz bittersweet chocolate, chopped

Preheat oven to 350 degrees. Line a 9”x13” glass baking dish with parchment paper and spray with pan spray.

Whisk together all dry ingredients and set aside. In standing mixer cream Earth Balance, brown sugar and honey until light and fluffy. Add egg and vanilla and beat until incorporated. Add pumpkin puree, mixture will begin to look curdled, this is okay! In three different additions, add dry mixture to wet. Mix on low speed until incorporated.

Remove bowl from mixer. By hand fold in the chocolate chips. Spread into 9”x13” pan and bake for 35-40 minutes until golden brown and inserted toothpick removes clean or with just a few crumbs.

Remove from heat and cool. While cooling, heat coconut milk in saucepan until boiling. Pour milk over chopped bittersweet chocolate. Let rest for 1 minute and then whisk until milk is fully incorporated into the chocolate. Spread in an even layer over the baked pumpkin bars. Let cool at room temperature for a soft icing, or in the refrigerator for a harder icing.





Made in mind for Cassie Werner

1 C raw walnuts
1 C raw pecans
½ C raw cashews
3 TBS brown sugar
1 tsp cinnamon
4 TBS coconut oil, melted

Preheat oven to 350.  In food processor, process nuts, brown sugar and cinnamon until finely ground.  Add melted coconut oil and process until mixture clumps together like wet sand.  Press mixture into the bottom and sides of pie dish. Bake in oven for 10 minutes to set.  Remove from oven and cool slightly.

½ C brown sugar
1 TBS  Pumpkin Pie Spice
2 eggs
1 can organic pumpkin  (14oz)
2/3 can coconut milk  (about 10 oz)

Meanwhile, in stand up mixer beat brown sugar, eggs and spices together until fluffy and well incorporated, about 2 minutes.  Add pumpkin and beat until combined.  Slowly add coconut milk while beating.  Pour mixture into partially baked crust.  Return to oven and bake approx. 40 minutes or until filling is set, not liquid when jiggled.   Let cool at room temperature before serving.