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Ingredients 0/13
Why You'll Keep Making This
These bars are perfect for anyone avoiding dairy and gluten without missing out on flavor. They are moist, naturally sweet, and packed with warm spices that celebrate the pumpkin season. Plus, they make a great snack or dessert for all ages.
Kitchen Tricks
- Use canned pumpkin puree for the best texture and flavor.
- Make sure your baking powder is fresh to help the bars rise properly.
- Avoid overmixing the batter to keep the bars tender.
- Make sure your baking powder is fresh to help the bars rise properly.
- Avoid overmixing the batter to keep the bars tender.
Directions
Lightly heat your oven to 350°F and lightly grease a 13x9-inch baking dish. In a bowl, mix together the rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger. In a separate large bowl, beat the margarine until it’s nice and creamy. Then, add the brown sugar and keep beating until the mixture lightens up a bit. Crack in the eggs one at a time, making sure each one is fully mixed in before adding the next. When you add the third egg, also stir in the pumpkin and vanilla. Slowly add the dry ingredients to the wet mixture, stirring until everything is combined into a smooth batter. Pour it into your prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Serving Recommendations
Serve these bars slightly warm with a drizzle of dairy-free icing or a dusting of powdered sugar. They also pair nicely with a cup of herbal tea or dairy-free coffee creamer for a cozy treat.
Food Storage Guide
Store the bars in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week or freeze for up to three months. Thaw frozen bars overnight before serving.
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