Allergen-friendly Pumpkin Bars | Food | Indy Week

Allergen-friendly Pumpkin Bars

by

comment

Ingredients:
2 c. wheat-free flour mix
2 c. granulated sugar
1/2 tsp. xanthan gum
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
1 c. vegetable or canola oil
2 T. flaxseed meal+ 6 T. warm water; mix well and let sit for 10 min.
1-15 oz. can of pumpkin
1 container of "safe" cream cheese frosting or vanilla frosting

Directions:
1) Preheat oven to 350 degrees F., Grease bottom of a 9x13 cake pan.
2) Combine all ingredients in mixing bowl. Beat with mixer until well blended.
3) Pour batter into pan. Bake at 350 degrees F for 25 minutes.
4) When cooled, frost with your favorite "safe" frosting.

Recipe courtesy of http://www.eatingwithfoodallergies.com

Add a comment