I have enough gluten-free friends and family in my life, that I’m always trying out new gluten-free recipes so I have some baked goods that they can enjoy. As we are now into Fall, I was just chompin’ on the bit to make some pumpkin bars.
However, October can be a slippery slope for me and sugar. With Halloween, comes treats and candy and that is all it takes to start up the sugar-train for me straight through the Holidays. So, here’s my low sugar Gluten-Free pumpkin bar recipe using Sorghum flour, which is based from millet. It’s definitely a ‘hearty’ gluten-free flour, so it actually has a consistency of whole wheat. Sorghum also absorbs a lot of liquid, hence the need for additional eggs. If you’re looking for a pumpkin treat, but want a healthier version, this is the ticket!
You may sub out with another gluten-free flour for this recipe if hearty bars are not your vibe! In addition to ditching the gluten, I also got rid of cane syrup and used agave and diced dates as my sweet source.
You Will Need:
- 4 eggs, beaten
- 15- ounce can pumpkin
- 1/2 cup agave
- 6 dates, diced up
- 1/2 cup vegetable oil
- 2 cups sorghum or gluten-free flour
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon pumpkin spice
- 1 teaspoon cinnamon
- 3/4 cup walnuts, chopped
How To Prepare:
