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Gluten Free Pumpkin Bars with Chocolate Chips Recipe

Simple to create added. They are so good the children love them.

As I looked to use up some puree leftover I stumbled upon a recipe. Although I searched for a pumpkin cake recipe, the bar recipe caught my eye so I decided to attempt to make a low carb version.

The recipe was on the Martha Stewart site. I’ve actually been a fan of Martha’s for a long time and was fortunate to get tickets to see her live in NYC back in 2005 during the first week of filming her new show.
  • 1 up butter softened
  • 1 cup low carb sweetener dìvìded (add more to taste)
  • 2 large eggs
  • 2 teaspoons vanìlla extract
  • 1 cup pumpkìn puree
  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon bakìng soda
  • 1/2 teaspoon salt
  • 1 teaspoon cìnnamon
  • 1/2 teaspoon gìnger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspìce
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon xanthan gum optìonal - to reduce crumblìng
  • 4½ ounces sugar free chocolate chìps about 3/4 cup plus 2 tablespoons


Step  1
Preheat oven to 350 degrees. Line bottom and sides of a baking pan with foil, leaving an overhang. In a medium bowl, whisk together flour, salt, baking soda, and pie spice; set.

Step 2
Cream sugar and butter medium-high speed until smooth; beat in vanilla and egg . Beat in pumpkin puree (mixture may appear curdled). Reduce speed and blend in dry ingredients until just combined. Fold in chocolate chips.

Step 3
Spread batter evenly in prepared pan. Bake until edges start to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached. Cool in pan.

Step 4
Lift cake out of pan (using foil as an aid). Peel off foil, and use a knife to cut into 24 squares.

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