Wheat Free Vegan Pumpkin Bars

Total time1 hr 20 min

Prep time20 min

Cook time30 min

4.5

(5)

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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 tip
Choose 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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