Pumpkies– Dairy Free, Gluten Free, Nut Free, Soy Free, Egg Free

This post has been moved to my new recipe site, Worth Cooking. See the recipe for these ooey gooey Pumpkies here.

 

For convenience, her is the recipe list:

  • 1 1/2 cups pureed pumpkin (almost 1 can)
  • 2/3 cup softened coconut oil
  • 2 teaspoons vanilla extract
  • 2 cups rolled oat flour (rolled oats ground in food processor or coffee grinder)
  • 2 cups sucanant (or white sugar, not brown)
  • 2 tablespoons ground flax
  • 1/4 cup arrowroot powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 pinch cloves
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • (can replace cream of tartar and baking soda with 2 teaspoons baking powder)
  • 1/2 cup allergen free mini-chocolate chips (such as enjoy life brand)

Linked to Allergy Free Wednesday @Whole New Mom

Comments

  1. Oh my gosh these look amazing!!! I can’t wait to make them. So happy to have found your page too. I’m pinning these and sharing them on FB.

  2. thanks for this!!! so excited to try them…SO NICE to find allergen free recipes! makes me smile. :)

  3. Can the flax be eliminated or replaced?

    • The flax is what is used in place of eggs (it binds the it together and the pumpkin add moisture). I am not sure if you can replace it but you could try with chia seeds, but I really do not know if it would work as I have not tried.

  4. really wish there was a pinterest button for the recipe.

  5. These are delicious! I had to make a couple changes based on ingredients I did and didn’t have (no arrowroot or cream of tartar or clove) and still very yummy!! Can’t wait to spoil my husband after a long day’s work with these. Thank you for sharing.

  6. Can you replace the oat flour with almond flour and get the same results? Also, do I need the sugar or can I use a different sweetener?

    • I am sure these could be made with almond flour, but the measurements would be quite different I would think. If eggs are not an issue for you my friend Kelly from The Nourishing Home has a yummy looking pumpkin bar recipe that has almond flour http://thenourishinghome.com/2012/10/pumpkin-swirl-bars-gf-df-option/. As for the sugar, you could possibly replace it with honey or maple syrup if you increase the oat flour by 3 tablespoons, or my understanding is you can replace it 1 -to- 1 with xylitol (never tried because we do not use it, but that is my understanding).

  7. My daughter made these without sugar, because you didn’t have it listed in the directions and she said they still taste good. I’m wondering why you would need 2 cups of sugar for a pan of these bars? That seems an awful lot too me. I think I would cut it down to 1/2 cup to 3/4 cup. Just my thoughts.

    • Ooops! I fixed the directions thanks!

      It is an awful lot of sugar, I completely agree, but I also made it to be a special treat. It is actually a fairly normal amount of sugar for brownies/blonies ect. We rarely have things this sweet, but enjoy them on occasion. I do want it as a muffin or bread with a lot less sugar and without the chocolate chips.

  8. You rock! These are quite possibly one of my favorite desserts. Ever. We are a gf, traditional whole foods eating family. Thanks for sharing! Blessings to you and yours!

  9. Jennifer Scott says:

    Baking my 2nd batch right now! These are amazing, definitely worthy of sharing! Thank you so much! Bringing them to a church pot luck tonight. I cut the sugar down to about 1-1/2 cups and we still enjoyed them!

    • Good to hear! I will have to try with less sugar. I am not keen on the amount of sugar, but I figured it would be fine for a RARE treat.

  10. Adding these to my “Make it this month,” board on Pinterest!! I love the idea of using rolled out flour (instead of having to buy a GF flour) and the fact that these have no eggs is amazing! My mom is GF, DF, and Egg-Free. I can’t wait to surprise her with some of these!!

    • I hope she likes them! One other benefit is it absorbs water more readily then most gluten free flours because of being processed some already to be able to be rolled. I am making these again today.

  11. I made these today. I could hardly wait for them to come out of the oven, they smelled so good!! Um, I had a very hard time with portion control on these! They were AMAZING!!!!!!!!!!!!!!!!!!!! This recipe is a keeper! :) I used coconut palm sugar instead of sucanat.

  12. Just wanted to let you know that I pinned this last week and it has been getting repinned like crazy!!

  13. Hi there, just wanted to tell you, I liked this article.
    It was practical. Keep on posting!

  14. Does anyone know the carb intake in these brownies!

    • Hey Becky, I don’t, but I am guessing it would be a lot. They aren’t low carb with all the succanat and oat flour.

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