Do not let the name of recipe #14 fool you! These babies are lactose-free, sugar-free, and 90% gluten-free!! (And they can be made totally gluten-free if you like). How is that for a super sweet treat? And you would never guess it based on the taste. They are AWESOME! I got rave reviews on these. They disappeared in a flash, both to friends, colleagues, and as a result of my not being able to stop eating them.
Those who know me personally know that I adore autumn. Everything about this season is awesome to me. The feeling of new beginnings and anticipation that dances in the air. The boots and scarves making a re-emergence. All things plaid. Roaring fireplaces becoming commonplace in homes once more. Warm drinks a permanent fixture in peoples hands again. Leaves the color of flames dancing on street curbs. The air dipping into brisk and chilly territory, inviting everyone to spend more time cozying up. Movie marathons and thick books are especially enticing. AND, the explosion of all things pumpkin flavored!!
Hence, this recipe seemed to be another fitting one for the fall season.
1 cup of buckwheat flour
1/2 cup of regular flour
(*Important note: if you want the recipe to be 100% gluten free, eliminate the regular flour and instead use 1.5 cup total of buckwheat flour. It may alter the texture of the pumpkin bars a bit, but they will be totally gluten-free then. If you don’t care, stick with the recipe I have given).
1/2 cup coconut sugar
1 tablespoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1 teaspoon of baking powder
1 cup of butter, very soft
2-3 tablespoons of honey
2 teaspoons of vanilla
1 cup of canned pumpkin
Chocolate chips (*if you are not a chocolate fan, sub in white chocolate or peanut butter chips. Though I think this recipe tastes best with chocolate chips)
- Preheat the oven to 325 degrees F/162 degrees C. Generously grease a square pan (8×8 or 9×9 work).
2. Add the flour(s), spices, coconut sugar and baking powder together in a small bowl.
3. In a separate bowl, mix together the butter, honey, egg, and vanilla using a fork. Beat until totally combined.
4. Stir in the pumpkin.
5. Add the dry ingredients to the wet ingredients. Mix until all combined. Then stir in the chocolate chips.
6. Spread the batter evenly into the pan.
7. Bake for 25-30 minutes, or until edges begin to pull away from the pan slightly. Insert a knife or toothpick into the center. When that comes out clean, they are done.
8. Cool for 15 minutes or so before cutting.
Leftover bars can be stored in an airtight container for about 3 days.