dairy-free, gluten-free pumpkin bars

Ingredients

• Servings: 1
• 1 cup rice flour
• 3/4 cup soy flour
• 1/4 cup tapioca starch
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup dairy-free margarine, softened
• 2 cups packed brown sugar
• 3 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons vanilla extract

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 13x9-inch baking dish.
• stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
• beat margarine in a large bowl with an electric mixer until creamy. beat brown sugar into the margarine until incorporated and the mixture lightens in color. add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.