Low Histamine Pumpkin Bars

Total time1 hr 50 min

Prep time20 min

Cook time30 min

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Ingredients

16 servings

For the bars

2 tbsp ground flaxseed
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6 tbsp water
1 can (15 oz) pumpkin puree
½ cup unsweetened applesauce
½ cup vegetable oil
1 cup granulated sugar
½ cup packed light brown sugar
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
Ingredient note
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/6 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.
1 tsp ground ginger
Ingredient note
Small amounts of ground ginger are often well-tolerated on a low histamine diet. This recipe uses only a very small amount of ground ginger per serving. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
½ tsp ground nutmeg
Ingredient note
Low histamine diets often limit warming spices like nutmeg. The trace amount used here is likely tolerated. If you prefer to always avoid nutmeg, please tap it and change its rating to Red.
¼ tsp ground cloves

For the frosting

8 oz cream cheese, softened
¼ cup unsalted butter, softened
2 cups powdered sugar, sifted
1 tsp vanilla extract
1 tbsp milk

For serving

½ tsp ground cinnamon (optional)
Ingredient note
Some low histamine plans limit cinnamon, but counting all uses, this recipe has about 1/6 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid cinnamon, please tap it and change its rating to Red.

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, leaving an overhang on the two long sides.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.

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