October 12th, 2011
Pumpkin Bars, Dessert, Breakfast Bars, Recipe, Gluten Free, Less Sugar, Easy, It’s that Time of The Year…Enjoy
Last year's nature turning on the color.
It is that time of the year…I love it!! I cannot wait for the leaves to change and show those magnificent colors like last year. Awesome was the word.
The pumpkins are gorgeous. Have you seen all the roadside markets? Even though they have said it is not a good year for pumpkins, the ones that are out are very nice; all kinds of shapes, colors and sizes.
If you go on the left hand side of my website, AboutMyBeaches, you should click on the month of October, 2009 and then, scroll down to the 6th. You will find 3 recipes using pumpkins. Good for a stay home dinner, football nights or just dessert.
One one them was Pumpkin Bars. It is a great recipe. My problem? That in my household there is someone that has to eat gluten free. The recipe used a Duncan Hines Yellow Cake mix for the bars. A big no no.
Off to my daily trip to Giant, my supermarket. What got me into baking, I don’t know. I am not very good. Up and down the isles I went.
I decided to experiment and substitute with something else. Did not know with what.
Staring at me was a pancake mix by King Arthur Flour. It said that it was new. Gluten free, also soy free and nut free. Why not? If it was good for pancakes it would probably be good for the bars.
I have changed this recipe to be gluten free, and with less sugar by using Splenda sugar blend; regular and brown sugar.
I was worried. You will see from the pictures that they did look good. I can tell you they were because I tasted them. Then, the picky one of the house loved them too.
Total success!! So, here it goes.
My Somewhat Modified Pumpkin Bars
1 box (15 ounces) of King Arthur Flour (Pancake Mix) Gluten Free
1/2 cup melted butter
4 eggs
1 (16 ounce) can pumpkin
1 cup evaporated milk
1 1/2 teaspoons pumpkin pie spice
1/2 cup Splenda Brown Sugar Blend
1/4 cup Splenda Sugar Blend
1/2 – 1 teaspoon cinnamon
1/4 cup soft margarine
Confectioners Sugar for dusting the bars
Pre-heat oven to 350 degrees.
Remove 1 cup from pancake mix; set aside.
Mix together remaining cake, melted butter and 1 egg. Pat into a 13″ x 9″ pan; set aside.
Mix pumpkin, remaining eggs, evaporated milk, pumpkin pie spice and brown sugar; pour over first layer in pan. I used a hand mixer for this step.
Stir together reserved pancake mix, sugar, cinnamon, and soft margarine; sprinkle over pumpkin layer.
Bake at 350 degrees for 45 – 50 minutes.
Cool, cut into bars, sprinkle with confectioners sugar and serve.
These bars are not overly sweet; just so. You can add ice cream…yum or have them with a nice cup of coffee.
Note: Just remember that if you think you want to follow the original recipe then either follow directions above to see the recipe on my site or just use a box of the Duncan Hines Yellow Cake mix. You can use the real sugars or the Splenda blends like I did.
Also please note that you can probably use any other kind of gluten free pancake mix on the market, as well.
Hope you like them….talk to you later….
Tags: Bars, Breakfast Bars, dessert, Easy, gluten free recipe, King Arthur Flour, Pumpkin Bars, Recipe
