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I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!

Sunday, October 16, 2011

Gluten, Dairy and Egg Free Pumpkin Bars


1c pumpkin
1/2c oil
3/4c raw or brown sugar
1c rice flour
1 tsp baking powder
1 tsp cinnamon
1/4tsp salt

Preheat oven to 350.
Mix together pumpkin, oil, sugar until smooth. Add remaining ingredients. Mix until smooth. Pour into greased 9"square pan. Bake 20-25min. Cool then frost.

Frosting:
1/4c shortening
1 1/2c pwd sugar
1 tsp vanilla
1T rice or almond milk

Mix all together until smooth. Frost cooled bars.

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