Low FODMAP Pumpkin Spice Bars
Low FODMAP Pumpkin Spice Bars are gluten-free, gum-free, with a dairy-free option. They feature a decadent maple flavored icing. The perfect dessert for your fall pumpkin cravings!
Servings 20 bars
Ingredients
Bars
- 2 large eggs
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/3 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
Icing
- 1/4 cup unsalted butter, softened (vegan margarine may be substituted for dairy-free)
- 1/4 teaspoon maple flavoring or extract
- 2 cups confectioners' sugar
- 1-2 tablespoons lactose-free milk (almond or coconut milk may be substituted for dairy-free)
Instructions
- Preheat oven to 350 degrees F. Coat an 8” x 11.5” or 9" x 9" baking pan with cooking spray.
- In a large bowl, lightly beat the eggs. Stir in the pumpkin, sugar and oil. Measure the flour by lightly spooning into the measuring cup to heaping and leveling off with the back of a knife. Add the flour, baking powder, cinnamon, baking soda, salt, ginger and cloves to the pumpkin mixture. Mix well until batter is smooth. Pour into prepared pan,
- Bake 30 to 35 minutes, or until a toothpick inserted near the center comes out clean. Cool completely before icing.
- To make the icing, beat the butter and maple flavoring together. Add the confectioners' sugar and 1 tablespoon milk and beat until smooth. Add more milk, a teaspoon at a time, until desired consistency is achieved. Gently spread over the cooled bars.