Healthy Low Sugar Gluten-Free Pumpkin Bars

Healthy Low Sugar Gluten-Free Pumpkin Bars

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:

Heat the oven to 350 degrees. Spray a pan that is about 10×15 or 9 x 13 inch baking pan and set aside.
Beat the wet ingredients together in a bowl – eggs, pumpkin, sugar and oil until well blended.
Mix the dry ingredients in a separate bowl – flour, baking soda, baking powder, salt and spices.
Lightly mix in the dry into the wet ingredients until everything is coated. Mix in the dates and nuts and mix until no more dry ingredients are showing.
Spread into the pan and bake for 25 minutes or until toothpick comes out clean in the center.

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