Posts Tagged ‘bars’

Pumpkin Pie Crumb Bars (Gluten & Dairy Free!)

We made it through Halloween, and next up is Thanksgiving! The one tasty thing they have in common is pumpkins, and I’m definitely in a fall baking mode! Again… LOL, and my waistline can attest to that! This recipe is simply fabulous! It combines the classic pumpkin pie taste with chewy oatmeal cookies and becomes a cake/pie hybrid in texture! Can we say YUM!? That’s putting it mildly…give this one a try and it’ll be your go to dessert for this Autumn baking & holiday season! Enjoy 🙂

Pumpkin Pie Crumb Bars (Printable Version)

Ingredients:Pumpkin Pie Crumb Bars Photo Nov 04, 2 07 35 PM

Oatmeal Crumb:
1¼ cups gluten free flour
½ teaspoon xanthan gum
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
½ cup brown sugar
½ cup non-dairy margarine, melted
1 teaspoon pure vanilla extract

Pumpkin Pie Filling:
¼ cup sugar
¼ cup brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
¼ teaspoon salt
2 eggs
½ teaspoon vanilla extract
1¼ cups canned pumpkin
¼ cup coconut/almond milk

Preheat oven to 350 degrees F

Make the Oatmeal Crumb:
Spray an 8-inch square baking pan; set aside.
In a medium mixing bowl, combine the flour, gum, oats, baking soda and salt. Add the sugars. Add the margarine and vanilla, then stir until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake for 15 minutes.

Make the Pumpkin Pie Filling:
In another medium bowl, combine the sugars, cinnamon, nutmeg, ginger, cloves and salt. In a glass measuring cup, combine the eggs, vanilla, pumpkin & milk and whisk until well blended. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and bake for 15 minutes. Then sprinkle the topping evenly over the pie filling. Bake for 25 minutes. Remove from the oven and allow to cool 1 to 2 hours. Chill in refrigerator before serving and store in refrigerator.


Snickerdoodle Blondies (Gluten & Dairy Free)

So, I’m actually finding some time to bake once in awhile, especially since I have such a sweet tooth! Thank goodness you have to eat extra calories while you’re nursing! YES! LOL. Hubby’s been busy doing yet another reno project (YAY new laundry, mud and bathrooms on the way!) so I wanted to do something nice to reward him and satisfy my sugar craving all at once, why not make us both happy right?! His fave is snickerdoodles, but i have to be honest and say that GF snickerdoodle cookies suck! LOL I’ve tried alot of different recipes and they always come out flat and too crunchy and it frustrates me, but these……omg, these are to die for! They’re absolutely perfect, soft and chewy and flavorful, but in a bar form. I will warn you, these are super addicting, and we can vouch for that because the whole pan disappeared somehow in less than 24 hours! LOL uhm……oops?! How bout YUM! They mix up in a snap and come out perfect, and are delicious both warm and cooled. I think I’m gonna have to hide the recipe from myself cause I’ll end up a snickerdoodle junkie! Haha…..fair warning! Get in the kitchen, whip up a batch of these bad boys and enjoy 🙂

Snickerdoodle Blondies (Printable Version)

snickerdoodle-blondies 1/2 cup non-dairy butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup gluten free flour

½ tsp xanthan gum
1 tbsp sugar + 1 tsp ground cinnamon

Preheat oven to 350F. Spray an 8×8-inch baking pan with non-stick cooking spray.

In a large bowl, cream together butter and sugar until light. Beat in salt, egg and vanilla. Add in flour and gum. Put dough into prepared baking dish and smooth it into an even layer.

Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle evenly over the dough.

Bake for about 30 minutes, until bars are set and the edges are just very lightly browned. Cool in the pan before slicing.

Blueberry Peach Cobbler Bars (Gluten & Dairy Free)

Blueberry Peach Cobbler Bars.jpg

Who doesn’t love fresh peaches and blueberries?!  We’re fortunate enough to have a local blueberry farm close by where you can go pick your very own fresh blueberries. The same family owns and runs a local produce shop with fresh local produce, which is great for getting the freshest and tastiest fruits and veggies! It comes in handy when trying to eat healthy, and when that baby-driven sweet tooth craving demands that i bake something! I love desserts, and so if you’ve got to indulge, why not make it a little healthier with some fresh fruit? These bars are amazingly delicious! They taste like pie, which is one of my favorites,  but its got a nice crust and crumb topping. Might I add that its way easier to make then pie crust too! This dish is quick and simple to make, and you can use up those wrinkly peaches sitting on your counter…you dont even have to peel them! How easy is that?! LOL  This has become one of my new favorites, so I hope you’ll give it a try next time you’re having a dessert craving! Enjoy 🙂

Blueberry Peach Cobbler Bars (Printable Version)

Ingredients:Blueberry Peach Cobbler Bars


1/3 cup brown sugar
1 & 1/2 cups GF flour

½ tsp xanthan gum

1/4 tsp salt

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1 stick cold non-dairy butter

1 egg 


Fruit Mixture:

1 squirt lemon juice

1 cup fresh blueberries

1 cup chopped peaches (skins on, pit removed)

2 tablespoons GF flour

1/3 cup brown sugar


Preheat oven to 400.

In a bowl combine brown sugar, flour, gum, baking powder, cinnamon and salt together. Cut in the butter with a pastry blender until it is crumbly. Stir in your egg. Divide in two. Press half on the bottom of a greased 8×8 baking dish. Bake for 5 minutes and remove from oven. Turn oven down to 375.

Meanwhile in a separate bowl toss sugar, lemon juice, flour and fruit. Spread over the top of the baked crust.  Sprinkle with remaining flour mixture.  Bake for 30 minutes. Allow to cool for about 15 minutes before slicing.

Snickerdoodle Bars (Gluten & Dairy Free)

You can’t go wrong with Snickerdoodles….unless they’re gluten free ones! LOL Then, they’re these hard little flat discs that no one wants to eat unless you want to break a tooth! Solution?! Snickerdoodle Bars! And these are….seriously….to die for! My husband ate the whole pan before I could even get a picture, so this is a borrowed one to give you an idea what they’ll look like……not that you’ll be paying attention to that!! And why would you just look at them when you can eat them! Well…….devour them is really more accurate! I don’t add the glaze cause one, they’re gone well before that stage, and two, they’re sweet enough without it, but… you want, go for it! Either way, they’re amazing! Take the challenge and enjoy! 🙂

Snickerdoodle Bars (Printable Version)


1 cup + 2 1/2 Tbsp gluten free flour

1/2 tsp xanthan gum

Heaping 1/2 teaspoon

1/4 teaspoon salt

6 Tbsp non dairy margarine, softened

1/2 cup + 2 Tbsp granulated sugar

1/4 cup packed brown sugar

2 eggs

1/2 teaspoon vanilla

Cinnamon Filling:

2 tablespoon granulated sugar

1 tablespoon cinnamon

Glaze (optional):

1/2 cup powdered sugar

1 tablespoons almond milk or water

1/8 teaspoon vanilla


In mixer, beat butter until creamy. Beat in sugars. Beat in eggs and vanilla until combined. On low speed, beat in dry ingredients until combined.

Spoon half the batter into greased 8×8-inch pan; spread evenly. Sprinkle cinnamon-sugar mixture evenly over batter. Drop spoonfuls of remaining batter evenly over cinnamon-sugar mixture.

Bake at 350 for 30 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely.

(opt) Mix glaze ingredients until smooth. Drizzle over bars.

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