HOW TO MAKE GLUTEN FREE PUMPKIN BARS

Gluten free and grain free baking can be challenging enough, but when you add in egg-free and dairy-free as well, it can become a little overwhelming for many people. I wanted to make this recipe something that those with multiple food restrictions could enjoy, and I think I finally succeeded in nailing it!

Finding a good egg substitute with making gluten free recipes depends on what flour substitute you are using. While flax and chia eggs work well most time, I have recently discovered that tapioca or arrowroot starch work best when using almond flour. If you aren’t used to using arrowroot starch, I really recommend getting some and giving it a try. It’s incredibly versatile and can be used in a lot of different ways.

Here is some good arrowroot starch to get you started.

 I wouldn’t recommend making too many substitutions with this recipe. The texture is just right, and switching things up too much may not work too well.

PIN GLUTEN FREE VEGAN PUMPKIN BARS WITH SWEET POTATO FROSTING

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IS CANNED PUMPKIN GLUTEN FREE?

Plain canned pumpkin is gluten free. There are also many canned pumpkin pie fillings that are also gluten free, but always be sure to read the ingredients. Fresh pumpkin puree is always best, if you have it available!

ARE PUMPKINS PALEO?

Sorry to burst your pumpkin, but pumpkin pie is not usually paleo. Unless, of course, you are making my PALEO PUMPKIN PIE RECIPE!  

However, plain old pumpkin straight from the patch most definitely IS paleo and there is a huge variety of yummy pumpkin recipes you can make with it while on a paleo diet.

DON’T FORGET THE DAIRY FREE SWEET POTATO FROSTING!

This dairy free frosting is just too good to be true! Even my hubby liked it, which surprised me a bit as he can be a little picky about “replacements”.

Most vegan frosting recipes call for a lot of nuts or tofu, which can be an issue for those with nut and soy allergies.  It’s sooooo creamy and reminiscent of cream cheese frosting. Not gonna lie, I sometimes keep some around just to eat by the spoonful!

The secret ingredient? Sweet potatoes!

Because this recipe doesn’t have powdered sugar, it’s silky smooth and a lot “lighter” in texture than a traditional frosting.

Simply sweetened with pure maple syrup, it gets it’s slight tangy flavor from a combination of fresh lemon juice and apple cider vinegar. This combo creates a flavor surprisingly like cream cheese frosting.

The only downside to this recipe (at least for this fly-by-the-seat-of-my-pants mama) is that you’ll need to plan ahead a bit. I recommend that you make this frosting the night before so that it can thicken in the fridge. It’s a little runny straight out of the blender, but it thickens up quite a bit more when chilled.

This recipe makes a little over 2 cups of frosting, and would nicely cover a sheet cake baked in a 9-inch by 13-inch pan. I used it over a 9-inch square pan with plenty of icing leftover. I hope you’ll love it as much as we do!

OTHER GLUTEN FREE PUMPKIN RECIPES…

Gluten Free Paleo Pumpkin Pie Recipe

I made this delicious Paleo Pumpkin Pie last week. It was a hit with my kids!

Pumpkin Spice Green Smoothie Recipe

For something a little lighter, try my Pumpkin Spice Green Smoothie Recipe.

INGREDIENTS

FOR THE GRAIN FREE PUMPKIN BARS

• 2 cups blanched almond flour
• 1/4 cup arrowroot powder
• 3/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 2 tablespoons melted coconut oil

FOR THE VEGAN SWEET POTATO FROSTING

• 1 large sweet potato
• 1/2 cup maple syrup
• 6 tablespoons coconut oil, melted
• 2 tablespoons water
• 1 teaspoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon salt

INSTRUCTIONS

FOR THE GRAIN FREE PUMPKIN BARS

1. Preheat the oven to 350ºF Grease 9-inch square baking dish and set aside.
2. In a mixing bowl, whisk together the almond flour, arrowroot, coconut sugar, baking soda, pumpkin pie spice and salt.
3. Add the pumpkin and melted coconut oil and stir until well mixed. The batter will be moist and thick.
4. Transfer the batter to the oiled pan and use the back of a spoon or a spatula to spread it evenly into the pan. Bake about 35 minutes, until the top feels firm to the touch.
5. Let the bars completely cool before cutting, as they are crumbly when warm. After cooled completely, slice and serve as is, or top them with the sweet potato frosting or other topping of choice.

FOR THE VEGAN SWEET POTATO FROSTING

1. Peel the sweet potato and cut into chunks. Boil or steam the potato chunks until soft, about 10-15 minutes.
2. Mash the boiled potato into a 1 cup measuring cup and mash down to tightly pack. Save any remaining sweet potato for another use.
3. , maple syrup, coconut oil, water, lemon juice, apple cider vinegar and salt to a blender. Blend until silky smooth.
4. If it isn’t blending well, add more water 1 tablespoon at a time until smooth. Be sure not to add too much water or it will become too runny. Store the frosting in an airtight container in the fridge until cool.
5. Frosting will thicken as it cools. Keep it refrigerated for best texture, though it can be out at room temp for an hour or two for serving. Keeps up to a week when stored in the fridge.

Recipe Notes:

• Use a granulated sweetener, as a liquid like maple syrup or honey will make the bars too moist.
• If you like coconut oil, you can reduce the amount in the frosting to 4 tablespoons and increase the water by 2 tablespoons for a slightly runnier frosting.
• You can also use white or purple sweet potatoes for different colored frostings!
• You may replace the maple syrup with honey, but may need to use slightly less, as honey is a little sweeter.

Share in the comments if you made this recipe, and any changes you made! I’d love to hear how it was!

Print Recipe

Healthy Pumpkin Bars with Sweet Potato Frosting (gluten + dairy free)

These gluten free vegan pumpkin bars with sweet potato frosting are made with almond flour for a delicious and healthy treat. The decadent vegan frosting adds a smoothness to the crumbly texture of the pumpkin bar. Naturally sweetened, incredibly moist and all around amazing!

Prep Time10 mins

Cook Time25 mins

Total Time45 mins

Servings: 12 bars

Ingredients

FOR THE GRAIN FREE PUMPKIN BARS

• 2 cups blanched almond flour
• 1/4 cup arrowroot powder
• 3/4 cup coconut sugar
• 1/2 teaspoon baking soda
• 2 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree
• 2 tablespoons coconut oil melted

FOR THE VEGAN SWEET POTATO FROSTING

• 1 large sweet potato
  
  
• 1/2 cup maple syrup
  
  
• 6 tablespoons coconut oil
  
  melted
• 2 tablespoon water
  
  
• 1 teaspoon fresh lemon juice
  
  
• 1 teaspoon apple cider vinegar
  
  
• 1/4 teaspoon salt
  
  

Instructions

FOR THE GRAIN FREE PUMPKIN BARS

• Preheat the oven to 350ºF
  
  
• Grease 9-inch square baking dish and set aside.In a mixing bowl, whisk together the almond flour, arrowroot, coconut sugar, baking soda, pumpkin pie spice and salt.
• Add the pumpkin and melted coconut oil and stir until well mixed. The batter will be moist and thick.
• Transfer the batter to the oiled pan and use the back of a spoon or a spatula to spread it evenly into the pan. Bake about 35 minutes, until the top feels firm to the touch.
• Let the bars completely cool before cutting, as they are crumbly when warm. After cooled completely, slice and serve as is, or top them with the sweet potato frosting or other topping of choice.

FOR THE VEGAN SWEET POTATO FROSTING

• Peel the sweet potato and cut into chunks. Boil or steam the potato chunks until soft, about 10-15 minutes.
  
• Mash the boiled potato into a 1 cup measuring cup and mash down to tightly pack. Save any remaining sweet potato for another use., maple syrup, coconut oil, water, lemon juice, apple cider vinegar and salt to a blender. Blend until silky smooth..
  
• If it isn't blending well, add more water 1 tablespoon at a time until smooth. Be sure not to add too much water or it will become too runny. Store the frosting in an airtight container in the fridge until cool.
• Frosting will thicken as it cools. Keep it refrigerated for best texture, though it can be out at room temp for an hour or two for serving. Keeps up to a week when stored in the fridge

Notes

• Use a granulated sweetener, as a liquid like maple syrup or honey will make the bars too moist.
• If you like coconut oil, you can reduce the amount in the frosting to 4 tablespoons and increase the water by 2 tablespoons for a slightly runnier frosting.
• You can also use white or purple sweet potatoes for different colored frostings!
• You may replace the maple syrup with honey, but may need to use slightly less, as honey is a little sweeter.

Share in the comments if you made this recipe, and any changes you made! I'd love to hear how it was!

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