• Prep Time: 30 minutes
  • Cooking Time: 30 minutes
  • Serves: 32

Dairy Free Pumpkin Streusel Bars

  • Recipe Submitted by on

 Ingredients List

  • For the topping:
  • ¼ cup gluten and dairy free margarine or coconut oil, room temperature
  • ½ cup packed dark brown sugar
  • ½ cup quinoa flakes or gluten free certified rolled oats
  • ⅓ cup chopped pecans or walnuts, optional
  • 4 tablespoons ground golden flax seed
  • 2 tablespoons sorghum flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon cinnamon
  • For bars:
  • 1½ cup packed dark brown sugar
  • ½ cup mild tasting oil
  • 3 eggs (or 3 T ground flax seed mixed with 9 T hot water until thick)
  • 2 cups pumpkin puree
  • 2½ teaspoons gluten free vanilla extract
  • 2 cups gluten free bean based flour blend ( or 7 T garbfava, 3½ T sorghum flour, ⅔ c corn starch, and ⅔ c tapioca starch)
  • 1⅛ teaspoons xanthan gum
  • 1⅛ teaspoons baking soda
  • 1⅛ teaspoons baking powder (if egg free, increase to 1 teaspoon)
  • 2¼ teaspoons ground cinnamon
  • 1⅛ teaspoon pumpkin pie spice
  • ⅓ teaspoon salt


Preheat oven to 350 degrees F. Oil a 10″ X 15″ jelly roll pan.
For topping: In a small bowl, blend together topping ingredients. I find this is easiest to do by just digging in and using my hands. Mix until well blended and crumbly. Set aside until called for in recipe.
For bars: In a mixing bowl of a stand mixer, beat brown sugar, oil and eggs until well combined. Add pumpkin and vanilla and blend well.
In a separate bowl, whisk together the rest of the ingredients. Add the dry ingredients into the wet mixture and mix until just combined. Scrape down sided of bowl and mix again.
Pour the batter into prepared baking pan. Sprinkling on evenly, crumble topping ingredients on top of batter. Bake in a pre-heated oven for about 30 minutes or until a wooden pick inserted into the center emerges clean. For cleanest sliced edges, allow bars to cool before slicing.

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