Tuesday, September 24, 2013

the very best gluten free pumpkin bars

I am not one for gloating, but hear me people when I say that I have made the most delicious pumpkin thing ever! (The picture doesn't do it justice - these treats survived the worst public transit could throw at them this morning and still provided joy to others.)

Do you remember when I totally tried to pull of a failed pumpkin bread recipe and call it a "brownie"? We can laugh at that now, because with a few tweaks, that recipe has sprouted a new MOST GLORIOUS food.

Oh yes I did cut them into parallelograms. On-the-bias slices might just be tastier. Don't even think about asking me if one could put chocolate chips in said recipe. Chocolate has no place here. Stop trying to put chocolate on/in everything! Chocolate is good, but it overwhelms squashes in general. While I cannot stop you from mucking about in your own kitchen, I am going to pause and stare-you-down towards the right decision.

Ok, put the bag of chips down, and pay attention.

These guys are spicy, not in the chili pepper way, but in the loads of wonderful, intense spices that make this a borderline spice bar. If you are a traditionalist - aka boringmouth - you can half the spices and you will still have a good pumpkin bar. But why settle for good when you can have the best square of pumpkin in the world? (Seriously, why would you?)

gluten free pumpkin bars
1 stick unsalted butter (aka half a cup)
1/2 cup brown sugar
1/2 cup white or cane sugar
2 eggs
1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup hazelnut meal
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 1/2 tsp Ceylon cinnamon
3/4 tsp Vietnamese cinnamon
1 tsp ground ginger
1/2 tsp ground allspice
1/2 tsp ground nutmeg
1 tsp ground cloves
1/2 tsp ground coriander
2 tsp psyllium husk
15oz (canned) pumpkin

Preheat oven to 350F
1. Cream the butter and sugars. You aren't going to fluffy, but you want to take it past the point where it is a ball of grit hanging on to your mixer, to a smear of stuff coating the mixing bowl.
2. Add in each egg, one at a time. Mix till it is thoroughly incorporated.
3. Combine all of the dry ingredients in a separate bowl.
4. Pour half of the dry mix into the butter/sugars/egg mixture and combine. Add half of the pumpkin to the bowl and combine. Repeat.
5. Bake in a 9x13x3 inch baking dish at 350F for 25-40 minutes depending on the awesomeness of your oven. You want to be able to insert a stick into the center and have it come out clean.
6. Cool.
7. Cut and enjoy! 

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