Pumpkin Bars ...wheat free and low glycemic

Pumpkin Bars ...wheat Free And Low Glycemic

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Cherie Rogers


I love pumpkin bars and Expirmenting with this recipe I think I've finally found a combination with less fat and great taste.


★★★★★ 2 votes

20 Min
25 Min


  • 1 c
    gluten free all purpose flour (red mill)
  • 1/2 c
    almond meal/flour (red mill)
  • 1/2 c
    oat flour
  • 1 tsp
    cinnamon, ground
  • 1/8 tsp
  • 1/4 tsp
  • 1 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 c
    raw brown sugar
  • 1/2 c
    agave nector syrup
  • 1/2 c
    unsweet applesauce
  • 1/2 c
    coconut oil
  • 4
    large eggs or equivlent egg whites
  • 1
    15-16 oz can pumpkin
  • ·
  • 3/4 pkg
    (light) cream cheese
  • 2 tsp
    almond milk
  • 1 1/2 to 2 c
    powdered sugar

How to Make Pumpkin Bars ...wheat free and low glycemic


  1. Combine and stir well dry ingredients (first 8) in large bowl.
    Seperatly mix sugar, agave, applesauce, oil, eggs, pumpkin than add to dry mixture above.
  2. Bake at 350 for 25 minutes in a Jellyroll pan (aprox 10 x 15) until testing with finger it bounces back in the middle.
    Cool before frosting with cream cheese Frosting

Printable Recipe Card

About Pumpkin Bars ...wheat free and low glycemic

Course/Dish: Cakes
Other Tag: Quick & Easy

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