¼cupgluten and dairy free margarine or coconut oilroom temperature
½cuppacked dark brown sugar
1/2cupquinoa flakes or gluten free certified rolled oats
1/3cupchopped pecans or walnutsoptional
4tablespoonsground golden flax seed
2tablespoonssorghum flour
2tablespoonstapioca flour
1teaspooncinnamon
For bars:
1 1/2cuppacked dark brown sugar
1/2cupmild tasting oil
3eggsor 3 T ground flax seed mixed with 9 T hot water until thick
2cupspumpkin puree
2 1/2teaspoonsgluten free vanilla extract
2cupsgluten free bean based flour blendor 7 T garbfava, 3 1/2 T sorghum flour, 2/3 c corn starch, and 2/3 c tapioca starch
1 1/8teaspoonsxanthan gum
1 1/8teaspoonsbaking soda
1 1/8teaspoonsbaking powderif egg free, increase to 1 teaspoon
2 1/4teaspoonsground cinnamon
1 1/8teaspoonpumpkin pie spice
1/3teaspoonsalt
Instructions
Preheat oven to 350 degrees F. Oil a 10″ X 15″ jelly roll pan.
For topping: In a small bowl, blend together topping ingredients. I find this is easiest to do by just digging in and using my hands. Mix until well blended and crumbly. Set aside until called for in recipe.
For bars: In a mixing bowl of a stand mixer, beat brown sugar, oil and eggs until well combined. Add pumpkin and vanilla and blend well.
In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients into the wet mixture and mix until just combined. Scrape down sided of bowl and mix again.
Pour the batter into prepared baking pan. Sprinkling on evenly, crumble topping ingredients on top of batter. Bake in a pre-heated oven for about 30 minutes or until a wooden pick inserted into the center emerges clean. For cleanest sliced edges, allow bars to cool before slicing.