Oral Allergy Syndrome Friendly Vegan Pumpkin Bars
Total time1 hr 20 min
Prep time20 min
Cook time30 min
4.5(5)
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Learn more →Ingredients
16 servings
For the bars
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 can (15 oz) pumpkin puree
- ½ cup coconut oil, melted and cooled
- 1 cup organic cane sugar
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
For the frosting
- 8 oz vegan cream cheese, softened
- ¼ cup vegan butter, softened
- 2 cups powdered sugar, sifted
- 2 tbsp maple syrup
- ½ tsp vanilla extract
For serving
- ¼ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly 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. Set aside for 5 minutes until the mixture thickens to a gel.
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