Almond flour pumpkin bars with browned butter frosting

Almond Flour Pumpkin Bars

Almond flour pumpkin bars, November 2011

Who doesn’t love a rich, frosted pumpkin bar? This gluten-free, grain-free recipe is adapted from a recipe from my sister-in-law, an excellent cook. The bars are simple to make and can also easily be adapted to be dairy-free.

Almond Flour Pumpkin Bars With Browned Butter Frosting
4.5 from 2 reviews
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Recipe type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 48
Ingredients
  • BARS INGREDIENTS:
  • 4 eggs
  • 1 cup sugar
  • 1 15-ounce can pumpkin (not pumpkin pie mix) or about 1 3/4 cup pureed pumpkin
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • FROSTING INGREDIENTS:
  • 1/4 cup butter (4 tablespoons; can use substitute such as Earth Balance Buttery Sticks)
  • 1/2 cup brown sugar
  • 2 tablespoons milk or milk alternative
  • 2 cups powdered sugar
Instructions
  1. MAKE THE BARS: Preheat oven to 350°F. Lightly oil a large jellyroll pan, baking sheet with 1-inch sides, or, for thicker bars, a 9-inch by 13-inch cake pan. Combine all ingredients and beat well until smooth. Pour into pan. Bake 20 to 25 minutes or until set and just beginning to brown around the edges. Cool slightly before frosting.
  2. MAKE THE FROSTING: In small saucepan over low heat, melt butter. Add brown sugar and milk. Over medium heat, bring to boil and cook 1 minute. Remove from burner and add powdered sugar, stirring briskly just until smooth. Immediately spread on bars, distributing as quickly as possible over the entire surface. NOTE: This frosting hardens quickly. If necessary, dip spatula into a glass of warm water to enable spreading.
Serving size: 1 2-inch bar. Calories: 84; Fat: 3g; Saturated fat: 1g; Carbohydrates: 13g; Sugar: 11g; Fiber: 1g; Protein: 1g; Cholesterol: 18mg.

 

(Browned butter frosting recipe adapted from “Frosted Pumpkin Bars, Gluten-Free” at celiac.com.)

Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesday.

 


5 Responses to “Almond flour pumpkin bars with browned butter frosting”

  1. Michelle says:

    These were so good! I used almond meal(what I had) and substituted corn starch for the tapioca(again, working with what I had) and ground raw sugar. So moist and great texture. Thank you for posting:) Will definitely make again.

    • Eileen Beran says:

      I’m so happy you made them and they turned out well!

      These are good substitutions. I like to use raw sugar too. My husband reacts to corn so I avoid cornstarch, but it can be a good substitute for other starches.

      Thanks so much for commenting.

  2. Bunnie Girl says:

    I will look forward to returning often. I can’t wait to “share” the love you have for your recipes! BG

  3. Bunnie Girl says:

    I made this recipe as my first GF “cake” and I received a standing Ovation! First bite my husband said, “this tastes like a bear claw” I think he meant an eclair. The icing was slightly crunchy on the outside and creamy on the inside. The cake was moist and very delicious. I love pumpkin, but it really didn’t taste like pumpkin. The flavoring was just right on target. Not too heavy, just a perfect marriage of spice and sweet. Now, I substituted coconut palm crystals sugar for the sugar, and for my powdered sugar I attempted to make a mixture using arrowroot and palm crystals. Coconut Palm has a light maple like flavor that is close to BSugar. So it did weave a maple like hint in the end as well as color. OH I also don’t use butter and replaced that with coconut oil. All in all I am sure it came close to your intentions…and I have no idea why I am the only review. They don’t know what they are missing! It is superb! Thank you ever so much for the great recipe! The success of this win erases many of my GF failures. Score! Can’t wait to discover the rest of your treasures. Kindest Regards-BG

    • Eileen Beran says:

      BG, thank you for your kind comment–I’m so happy the bars turned out for you. I was excited that they worked with the almond flour and without any xanthan gum. I love that you tried a different type of sugar.Maple flavor would be great on the bars. Also, I might try coconut oil more often instead of the Earth Balance. My husband can’t eat butter, and coconut oil is going to be healthier than the fake butter.

      I’ve only been blogging for about a year and a half, so i think it takes time for a blog to catch on, but I hope more people will discover it and enjoy making the recipes. I love all the recipes I post!


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