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Rhubarb Pecan Ice Cream

Rhubarb isn’t just for cakes and cobblers. You can also use it to make an amazing rhubarb pecan ice cream! Wow all of your friends and family.

Rhubarb pecan ice cream | Just Take A Bite

As soon as the weather gets warmer and our milk share volume goes up I’m anxious to make ice cream.  It’s definitely a family favorite.

Recently I combined my love of creating ice cream with my need to use rhubarb. I came up with rhubarb pecan ice cream.

The result is delicious!!! Even my six-year old LOVES it. The ice cream is plenty sweet. But it has a hint of tartness from the rhubarb and a nice crunch from the crispy pecans.

If you can’t eat nuts you can absolutely leave them out. The rhubarb alone gives a wonderful flavor.

Are you dairy free? Swap coconut milk for the cream. This ice cream is a unique spring treat no matter what way you make it.
Rhubarb pecan ice cream | Just Take A Bite

Rhubarb Pecan Ice Cream
A fruity ice cream with crunchy pecans.
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Ingredients
  1. 1 1/2 cups rhubarb, diced
  2. 3 Tbsp. honey, maple syrup, coconut sugar or cane sugar
  3. 2 tsp. butter or coconut oil
  4. 2 cups cream (or coconut milk)
  5. 1/2 cup whole milk (or coconut milk)
  6. 1/3 - 1/2 cup honey, maple syrup, coconut sugar and/or cane sugar*
  7. 1 Tbsp. vanilla
  8. 1/2 tsp. sea salt
  9. 1 Tbsp. tapioca flour or arrowroot (optional)
  10. 1-3 egg yolks (optional)
  11. 1/4 - 1/2 cup liquid reserved from cooked rhubarb
  12. 1/2 cup chopped crispy pecans
Instructions
  1. In a small pan sautee the rhubarb in 2 tsp. fat and 3 Tbsp. sweetener over medium heat. Cook until the rhubarb is soft and released liquid (about 10 minutes).
  2. Allow the rhubarb mixture to cool. Drain up to 1/2 cup liquid off the rhubarb to use in the ice cream batter.
  3. Combine the cream, milk, sweetener, vanilla, salt, flour, egg yolks and rhubarb liquid in a blender.
  4. Blend until well mixed. Taste and adjust sweetness and rhubarb liquid to taste.
  5. Process the ice cream batter in an ice cream maker (I use a Kitchen Aid attachment - it takes 15 - 20 minutes).
  6. During the last 1-2 minutes of processing add the cooked rhubarb.
  7. Transfer the ice cream to a freezer-safe container. Stir in the pecans.
  8. Freeze the ice cream until solid.
Notes
  1. *Using a combination of sweeteners for the ice cream gives a more neutral flavor.
  2. *The batter should be slightly sweeter than how you want the final product to taste. The sweetness will go down as the ice cream freezes.
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Rhubarb Quinoa Breakfast Porridge (gluten free, dairy free, nut free, egg free)

rhubarb quinoa breakfast porridge

You’ve made muffins and coffee cake and pie. But you still have rhubarb and don’t know what to do with it. How about serve it for breakfast?

Rhubarb is a very versatile vegetable. If you pair it with a healthy, gluten free grain like quinoa you’ve got a power-packed breakfast.

This breakfast porridge is slightly tart and slightly sweet. It can be served warm or cold. You can make it fresh or prepare it in advance. You can serve it as-is or add all sorts of fun things for more texture and flavor. I added cranberries, raisins, butter and milk to mine. I also served some chopped nuts on the side for my husband.

If you don’t like or don’t tolerate quinoa you can easily swap it for oatmeal or rice.

Rhubarb isn’t just for desserts. It makes a great addition to your breakfast!

rhubarb quinoa breakfast porridge 2

Rhubarb Quinoa Breakfast Porridge
Serves 2
A fun and healthy rhubarb-flavored breakfast that is gluten, egg, dairy and nut free.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 1/2 cup quinoa
  2. 1 cup water
  3. 1/2 tsp. cinnamon
  4. 1/4 tsp. nutmeg
  5. 1 Tbsp. maple syrup or honey
  6. 1 1/2 cups rhubarb, diced
  7. 2 tsp. butter or coconut oil
  8. 3 Tbsp. coconut sugar, sucanat, honey or maple syrup
  9. optional add-ins: dried fruit, nuts, milk, butter, coconut oil
Instructions
  1. Soak the quinoa in water for 1 - 24 hours. Drain and rinse.
  2. Bring 1 cup water to a boil in a medium pan. Add the drained quinoa, cover and simmer for 12 minutes.
  3. Remove the pan from the heat and keep covered for 15 minutes.
  4. While the quinoa is cooking, in a small pan over med-low heat cook the rhubarb, butter and 3 Tbsp. sweetener until the rhubarb is tender (about 10 minutes), stirring periodically.
  5. After the quinoa and rhubarb are prepared, poor the rhubarb mixture into the quinoa and stir.
  6. Add cinnamon, nutmeg and 1 Tbsp. syrup.
  7. Add any optional add-ins you desire (if serving immediately).
  8. Serve immediately or store in the refrigerator until ready to serve.
Notes
  1. This can be prepared the day before and served cold or quickly reheated on the stove. If preparing in advance, add the optional ingredients just before serving.
  2. You can add other fruits (strawberries, cherries, etc.) to the cooked rhubarb for a sweeter flavor.
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Gluten Free Dairy Free Rhubarb Crisp (nut free, egg free)

rhubarb crisp

 The earliest produce to pop up in our garden is rhubarb. It seems to be one of those strange vegetables that you either love or hate.

Growing up I don’t think anyone in my family liked rhubarb. So I never even tasted it until a few years ago when I started baking it with it myself.

It’s tart and a little tough. But if you add sugar and cook it rhubarb is delicious! It is perfect for all sorts of desserts.

In the past I’ve made strawberry rhubarb upside down cake, rhubarb muffins and Dutch strawberry rhubarb pie. We have more in our garden, so I need to come up with other ways to use it.

Yesterday I made one of my favorites – rhubarb crisp. This version is gluten, dairy, nut and egg free. I used oats in the topping, but they can be replaced with other gluten free flours if you don’t tolerate oats.

The whole family gave the seal of approval for this recipe! The best part for me? It’s really easy to make. It only took about 10 minutes to get it prepared and in the oven. A simple dessert the whole family can enjoy. Perfect!

Do you enjoy rhubarb? What are some creative ways you use it?

rhubarb crisp 2

 

Gluten Free Dairy Free Rhubarb Crisp
A delicious summer treat that is gluten, dairy, egg and nut free.
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Ingredients
  1. 3 cups rhubarb, chopped (you can also peel outer layers if they are stringy)*
  2. 1 cup organic cane sugar or sucanat
  3. 1 cup rolled oats**
  4. 1/2 cup coconut flour***
  5. 1/2 cup organic palm shortening, butter and/or coconut oil
  6. 1/2 cup organic cane sugar or sucanat
Instructions
  1. Heat oven to 350*F. Grease a 9" baking pan.
  2. Combine the rhubarb and 1 cup sugar. Mix well and pour into prepared pan.
  3. Combine the oats, flour and 1/2 cup sugar in a small bowl. Mix in the fat until the mixture is crumbly.
  4. Sprinkle the crumble over the rhubarb.
  5. Bake the crisp for 50-60 minutes, until the rhubarb is soft and the topping is golden brown.
  6. Let the crisp cool completely before serving. This will allow it to solidify.
  7. Serve plain or topped with whipped cream or ice cream.
Notes
  1. *You can substitute chopped strawberries, raspberries or cherries for some of the rhubarb to make a sweeter crisp.
  2. **You can replace the oats with 1/2 cup white rice flour and 1/2 cup coconut flour.
  3. ***You can replace the coconut flour with 1/2 cup oat flour.
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Three Ingredient Caramel Apple Salad (gluten free, dairy free)

caramel apple salad

Lately I’ve been serving fruit salad with our “breakfast for dinner” meals. I usually just do a mix of whatever fresh and frozen fruits we have on hand. We all enjoy it.

But last week I wanted something different. I also wanted something my son could eat (he’s allergic to grapes, bananas and pears…and he doesn’t tolerate citrus fruits well). That’s not easy to do.

I decided to use apples. I created a caramel apple salad that is so easy to make and so delicious!

My daughter actually licked every last drop of “caramel” off her plate. Both kids asked for seconds too. It was that good.

I love how simple this recipe is. It takes about three minutes to prepare and only has three ingredients. You can make enough for one or for a large group.

I served it as a simple fruit salad on the side. But this salad isn’t just for eating plain. It works as an ice cream topping, a dessert, a yogurt add-in (caramel apple yogurt…mmm) or a treat to mix in your oatmeal.

If you want to make the salad a bit fancier you can add chopped nuts, dried fruit or shredded coconut. You could also add a little heavy cream or coconut milk to make a creamy caramel apple salad.

I happened to have a little extra heavy cream in the fridge. So I topped ours with fresh whipped cream.

Dress it up, serve it plain, eat it for breakfast or as a dessert. No matter how you eat it, this caramel apple salad is quick, easy and so good!

DSC_1732

Three Ingredient Caramel Apple Salad (gluten free, dairy free)
Serves 4
A simple side dish or dessert that only takes minutes to prepare. Make as little or as much as you want.
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Ingredients
  1. 4 large apples
  2. 4 Tbsp. coconut sugar or cane sugar
  3. 2 Tbsp. honey and/or maple syrup
Instructions
  1. Peel and chop the apples.
  2. Mix all of the ingredients in a bowl.
  3. Cover the salad and refrigerate until the sugar is dissolved and a syrup has formed (about 1 hour).
Notes
  1. The apples make a great ice cream topping, dessert, yogurt add-in or oatmeal topping.
  2. Add 1 Tbsp. coconut milk or heavy cream for a creamy version.
  3. Add chopped nuts, dried fruit or shredded coconut for variety.
  4. Top with whipped cream to serve as a dessert.
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Butternut Squash Quinoa Risotto (gluten free, dairy free)

butternut squash quinoa risotto

I LOVE risotto. I also LOVE anything with squash. Unfortunately my son is allergic to rice (yes, really). So I never make risotto anymore.

My son is also fairly picky. But I was craving risotto the other day. So I crossed my fingers and made a quinoa version that we could all eat.

The verdict? Amazing! Three of us dug right in and even had seconds.

My son, however, ran from the table screaming at the word risotto. He didn’t come back until dinner was over and I was cleaning the table. He finally agreed to try a bite. When he did his reaction was, “This is so good!” He proceeded to clear his plate.

I’ll consider it a great dinner success!

One of the best parts about the this risotto is that it is so easy to make. I cooked the quinoa earlier in the day when I had a few spare minutes. Then at dinner time it only took about 15 minutes to make the risotto.

I also love this recipe because it’s a simple way to get my kids to eat quality vegetables and bone broth without them realizing it. Easy, healthy and delicious…my favorite kind of recipe.

Give this risotto a try. Your whole family will love it.

DSC_1512

Butternut Squash Quinoa Risotto (gluten free, dairy free)
Serves 4
A simple main dish or side dish filled with vegetables and bone broth that the whole family will love.
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Ingredients
  1. 1/2 cup quinoa - soaked for at least 7 hours and then drained
  2. 1 cup water or bone broth
  3. 1 cup pureed butternut squash (you can replace this with any pureed vegetable you like)
  4. 1 Tbsp. coconut oil (or butter)
  5. 1/2 - 3/4 cups bone broth
  6. seasoning - sea salt, garlic powder, pepper - seasoning of your choice
  7. grated parmesan cheese (optional if tolerant of dairy)
Instructions
  1. Bring one cup of water and/or broth to a boil. Add the drained/rinsed quinoa. Cover. Reduce heat and simmer for 12 minutes.
  2. Remove the pan from the heat. Leave the pan covered for 15 minutes. At this point you can make the risotto or refrigerate the quinoa until you are ready to make the risotto.
  3. In a pot, heat the quinoa, squash, coconut oil, seasoning and 1/2 cup broth. Stir until well combined. Simmer the mixture until the broth has cooked down, stirring occasionally. Add more broth if desired/if the mixture is too dry. This will take about 10-15 minutes.
  4. Adjust the seasoning to taste. Add cheese directly to the pan or grate on top of individual servings if desired.
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Gluten Free Dairy Free Orange Cranberry Scones (egg free, nut free, rice free)

orange cranberry scones

Almost every Friday we have breakfast for dinner. It gets hard to come up with a variety of hearty breakfast food when you can’t serve eggs, dairy or wheat. Recently I decided to make one of my favorite breakfast foods as a component of our meal – scones!

Instead of finding a recipe I wanted to try making something new. I decided on orange cranberry scones.

DSC_1076

I had a great little helper in the kitchen to run the food processor for me. He sampled the dough as well to make sure it was just right. Then he did his best to wait patiently while they baked.

In the end we had delicious, slightly sweet scones that the whole family thoroughly enjoyed. For a special touch I sprinkled homemade powdered sugar on top. You could also make a simple glaze with powdered sugar and orange juice or any type of milk. Or they are great as-is.

These would pair very well with quiche (if you tolerate eggs). I served them with bacon, roasted asparagus and fruit salad.

If you don’t like orange and/or cranberry you can substitute your favorite flavors. Lemon and blueberry would taste great. You could simply swap cranberries for another dried fruit. Or you could add nuts. I can’t wait to have them again!

 DSC_1077

Gluten Free Dairy Free Orange Cranberry Scones
Yields 8
A mildly sweet scone that is gluten, dairy, egg, nut and rice free.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 2 cups any combination of gluten free flours (I use amaranth, sorghum, teff and tapioca)
  2. 1/3 cup organic cane sugar or coconut sugar
  3. 1 tsp. aluminum-free baking powder
  4. 1/2 tsp. baking soda
  5. 1/2 tsp. unrefined sea salt
  6. 3/4 cups organic palm shortening (you can substitute butter if you tolerate dairy)
  7. 1/4 cup orange juice
  8. 3 Tbsp. maple syrup or honey
  9. 1 tsp. ground flaxseed (optional - this helps bind them)
  10. 1 Tbsp. orange zest
  11. 1/2 cup cranberries (or other dried fruit or nut)
Instructions
  1. Heat the oven to 350*F. Line a baking sheet with parchment paper.
  2. In a food processor or mixing bowl combine the flour, sugar, baking powder, baking soda, salt, flaxseed and orange zest. Pulse or stir until combined.
  3. Add half of the palm shortening. Pulse or blend. Add the other half of the shortening. Pulse or blend until the mixture is slightly crumbly.
  4. Add the juice and syrup. Mix until a sticky dough forms.
  5. Transfer the dough to a clean bowl (if using a food processor). Add the cranberries and mix well.
  6. Drop the dough by large mounds onto the prepared baking sheet. Press the dough down slightly and form scones into desired shape.
  7. At this point you may bake the scones immediately, cover them and refrigerate or freeze to bake later.
  8. When ready to bake, place the baking sheet in the oven and bake for 35 minutes. Allow the scones to cool for 5-10 minutes before removing them from the pan.
  9. Dust the scones with powdered sugar if desired.
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Dairy Free Macaroni and "Cheese"

 

I have a picky eater. He ate tons of vegetables when he was starting to eat solids. He’d need third helpings of carrots. He would eat just about anything you gave him.

Now he’s two. Enough said. The mere mention of the word squash sends him running to another room. One bite of broccoli can turn into gagging and his whole dinner coming back up. And after eliminating beans and peas from his diet from allergies there isn’t much left to try that he might even attempt to eat.
So it’s time to puree. I have started to add pureed vegetables to whatever I can. If he doesn’t eat any of this broccoli from dinner, it goes right into the blender as part of a smoothie…that he’ll happily drink.
Last night I made one of my son’s favorite foods – macaroni and cheese (he has no idea there is such a thing as a box of mac ‘n’ cheese…so at least I don’t have to try to make it taste like that). This is not an easy task for a child allergic to dairy! But I came up with a recipe that is healthy and has no dairy substitutes.

I used broth and pureed vegetables for the sauce. Both kids cleared their plates! My five year old knew what was in it. She loves vegetables and healthy foods. So my only challenge was to make sure she didn’t tell her little brother!
I’m always happy when we have a dinner success. Especially when it involves healing broth and a variety of vegetables. I also added some leftover roasted chicken for extra protein.
This is a fun, easy dinner that will get even picky eaters to clear their plates. You can use whatever vegetables you want. You can even make green mac ‘n’ cheese if your kids would enjoy that. I stick to an orange base so it looks like cheese. But I did have broccoli in it too.
If you are totally grain free you can still use the sauce to put on top of meat or vegetable ribbons. It would also be great on spaghetti squash.
I’ve never been so happy to give my kids mac ‘n’ cheese for dinner. I’m sure I’ll be doing it more often now.

This recipe does not have exact measurements. It is a method. You really can’t go wrong. If you add a lot of broth, you just cook it longer until it reduces enough. And you can start with a small amount of vegetables or add a lot. Whatever you think your family will like.

Depending on what noodles you use, this recipe can be gluten free, egg free, nut free and/or corn free.

Dairy Free Macaroni and “Cheese”

Cooked noodles (wheat, rice, quinoa, bean…whatever you like – I used quiona/corn for my son)
Pureed vegetables (squash alone works well, but any vegetable or combination works – I used carrot, broccoli and squash this time)
Chicken broth
Coconut oil
Unrefined sea salt (to taste…or any other seasoning you like)

Cook and drain the noodles. Return them to the saucepan. Add enough chicken broth to mostly cover the noodles. Add some coconut oil (as much or as little as you want – the fat helps it thicken – 1 Tbsp. is a good start). Turn the heat on high.

Add the vegetable puree. Start with equal amounts of broth and puree. You can add more as it cooks if you like. Add some seasoning.

Bring to a boil and reduce heat. Allow the mixture to simmer, stirring once in a while. As the liquids reduce and it gets thicker you’ll need to stir more so it doesn’t stick to the pan. You can add more broth and/or vegetables at any time during this process.

Cook the mixture until the liquids reduce enough to be a thick sauce. Adjust the seasoning to taste.

You can add cooked meat or vegetables at this point and allow them to warm through.

Enjoy some amazing macaroni and cheese that is filling, nourishing and totally dairy free!

Gluten Free Dairy Free "Cheese" Crackers (egg free, nut free, rice free, corn free)

I do my best to make homemade snacks for my kids. It used to be pretty easy. Then we went gluten free. A little more challenging, but not that big of a deal. Now that my son is also dairy, almond, egg and rice free it gets even harder.

So I had to create a cracker that he could eat…that actually tastes good…and isn’t made with weird cheese substitutes. I came up with a dairy free version of my cheese crackers.

They look cheesy and taste cheesy. But it’s really just squash and salt. But please don’t tell my two year old that! He loves them. And as long as he doesn’t hear the word squash, he’ll devour them. Literally. I could hardly even take a picture because he wanted the entire plate of crackers.

These crackers aren’t just for people with a dairy allergy. They are great for anyone looking for a healthy, homemade snack. They really are delicious! The whole family really enjoys them.

Homemade crackers are an easy snack to keep on hand. They take about 10 minutes to prepare. And you can add any seasoning you like for variety. It doesn’t hurt that they have vegetables in them either. It is a healthy snack that makes everyone happy.

Gluten Free Dairy Free “Cheese” Crackers

3/4 cup any combination of gluten free flour (I use amaranth and sorghum)
1/4 cup tapioca flour
(you can substitute 1 cup or organic whole wheat or all purpose flour if you aren’t gluten free)
1/2 tsp. sea salt
1/4 tsp. baking soda
1/2 tsp. organic cane sugar or coconut sugar
1 Tbsp. coconut oil, melted
4 Tbsp. pureed squash (or pumpkin, sweet potato or carrot)
1 Tbsp. water

Heat oven to 350 degrees F. Cut two pieces of parchment paper the size of a baking sheet.

Combine the flours, salt, soda and sugar. Mix. Add the coconut oil and squash. Mix well. If the dough does not hold together gradually add water until the dough just comes together. The best way to check is to work the dough with your hands a little.

Once a ball of dough is formed, place it on a piece of parchment paper. Place the other piece of parchment paper on top. Roll the dough until it fills most of the paper/until it is about 1/4″ thick.

Remove the top piece of parchment paper. Cut the dough into squares with a pizza cutter or knife (you can also use cookie cutters to make shapes and transfer them to parchment lined baking sheet). Slide the parchment paper with the crackers onto a baking sheet.

Bake for 20 – 25 minutes, until starting to get golden and crisp. Remove from the oven and allow the crackers to cool. They will get slightly crispier as they cool.

Store in an air tight container.

This post is linked to Fat Tuesday at Real Food Forager.

Gluten Free Graham Crackers (rice free, dairy free, egg free, corn free, nut free)

I’ve said it before and I’ll say it again…I love graham crackers!  They have been my go-to snack for many, many years. It’s very rare that we don’t have any in the house.

Last week we ran out of graham crackers. And it was perfect timing. I usually use butter to make graham crackers. And it wouldn’t have been much fun telling my son he couldn’t have them.

So I made a new batch that is gluten free, dairy free and rice free! I was quite surprised that I couldn’t really tell a difference using all coconut oil instead of butter.

The kids still love them, and I do too! Graham crackers are a perfect mildly sweet treat for the whole family. Even if you have allergies.


One batch makes about 50 crackers, so they last quite a while. I fill a 1/2 gallon mason jar with crackers. And we’ve got a grab and go snack ready when we need it.

Gluten Free Graham Crackers

1 cup amaranth flour*
1/2 cup tapioca flour*
1/4 cup sorghum flour (can be replaced with amaranth)
1/4 cup teff flour* (can be replaced with sorghum or amaranth)
1/2 cup organic cane sugar or coconut sugar* (can reduce to 1/4 cup)
1/2 tsp. sea salt*
1/2 tsp. vanilla
6 Tbsp. liquid sweetener (honey, molasses and/or maple syrup…I like to use at least 2 Tbsp. of molasses to really get a graham flavor)
1/2 cup coconut oil, melted (this can be replaced with butter if you tolerate dairy)

Heat oven to 350 degrees F. Cut 3 pieces of parchment paper the size of a baking sheet.

Melt the oil. Set aside.

Mix the flours, sugar and salt. Add the vanilla, sweetener and the oil and mix until well combined (I do this with a spoon). The dough should hold together when squeezed. If it is crumbly add more honey.

Split the dough into 2 equal parts. Lay one piece of parchment paper on a table. Put 1/2 of the dough on the paper. Lay a 2nd piece of parchment on top of the dough. Squish the dough down a little with your hand. Use a rolling pin to roll the dough between the parchment paper. Roll the dough until your desired cracker thickness (1/4 – 1/8th” or so). Remove the top piece of parchment paper.

 Cut into squares (with pizza cutter). Place on a baking sheet (on the parchment paper…just move the whole thing onto the baking sheet). Repeat for the other half of the dough.

Bake for 11-12 minutes**. Turn the oven off, but leave the crackers in to get crisp. Remove after 10 min. You can run the pizza cutter over the cut lines again to help separate the squares before the dough completely cools. Let cool completely. Store in airtight container or in the freezer.

**The crackers should be baked on the top oven rack. It works best to do one pan at a time to avoid burning.

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Soaked Gluten Free Pumpkin Bars (egg free, nut free, dairy free)

Fall is in full swing. That means it’s time for pumpkin recipes! I used to not like anything pumpkin. At all.

Now that I eat real food my palate sure has changed. I love just about anything pumpkin. Even pumpkin pie (up until a few years ago one bite of that at Thanksgiving was more than I needed for a year)!

These bars are simple to make. They are easy on your tummy. They are free of a lot of allergens. And they taste like fall.

Do you enjoy pumpkin-flavored treats? What is your favorite way to use pumpkin?

Soaked Gluten Free Pumpkin Bars

1 cup amaranth flour*
1/2 cup teff flour* (or amaranth or white rice)
1/2 cup tapioca flour*
1/3 cup lemon water (2 Tbsp. lemon juice + water to equal 1/3 cup)
1/3 cup coconut oil*, melted

1/2 tsp. cinnamon and nutmeg or pumpkin pie spice
1/2 tsp. cream of tartar
1/2 tsp. sea salt
1 tsp. baking soda
1/2 cup pureed pumpkin or squash
5 Tbsp. organic cane sugar, sucanat or coconut sugar*
1/4 cup honey
1/3 cup mini chocolate chips* (optional)

Combine the flours, lemon water and coconut oil. Cover and let sit for 7-24 hours.

Heat oven to 350 degrees. Grease an 8″ or 9″ square baking pan.

Add the remaining ingredients (except chocolate chips) to the flour mixture. Mix well with a hand mixer or stand mixer. Stir in the chocolate chips.

Spread the batter in the pan.

Bake for 25 minutes. Allow to cool about 10 minutes. Cut into squares.

Serve fresh or store in the refrigerator.

*These are affiliate links. It will not change the cost for you if you buy through the link, but I will get a small commission. It helps me earn a small amount to keep putting in the time and effort to do what I do 🙂