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gluten free pumpkin bars with mascarpone frosting

Gluten-Free Pumpkin Bars with Mascarpone Frosting (Sugar-Free)

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Description

Savor the season with our gluten-free pumpkin bars, topped with a creamy mascarpone frosting. These delightful bars are a holiday must-have, offering a moist and fluffy texture with the rich flavors of pumpkin and warming spices. Made with a blend of low-carb flours and naturally sweetened with dates, they are perfect for those seeking a gluten-free, lectin-light, and sugar-free option. Enjoy these beautiful, health-conscious treats that don’t skimp on flavor or festivity!

Ingredients

DRY INGREDIENTS

  • 3/4 cup tigernut flour, lightly packed
  • 1/2 cup almond flour, well packed
  • 4 tablespoons tapioca flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt 

WET INGREDIENTS

  • 1/3 cup extra virgin olive oil
  • 260 grams cooked pumpkin (pumpkin puree)
  • 3 pastured eggs
  • 3 Medjool dates (aprox. 65 grams)
  • 2 teaspoons pumpkin pie spice 
  • 2 tablespoons inulin powder
  • 1 teaspoon vanilla extract

FROSTING

  • 250 grams Italian mascarpone cheese, cold
  • 3 heaping tablespoons organic creme fraiche or sour cream, cold
  • 2 teaspoon sweetener (allulose, monk fruit, etc)

Instructions

  1. Preheat your oven to 350°F (180°C). Line an 8×8 baking pan with parchment paper or lightly grease it (metal is recommended).
  2. In a large mixing bowl, whisk together all the dry ingredients.
  3. In a high-powered blender, combine all the wet ingredients. Blend until the mixture is creamy.
  4. Pour the blender mixture into the dry ingredients. Using a spatula, gently fold until well combined, achieving a fluffy and light batter.
  5. Pour the batter into the prepared pan, smoothing the top.
  6. Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the pan from the oven. Allow the cake to cool in the pan for about 10 minutes. Afterwards, transfer it to a cooling rack and let it cool completely before frosting.
  8. In the meantime, prepare the frosting. 
  9. Whip on a medium speed with an electric mixer until the mixture is fully combined and has a smooth, creamy consistency. Refrigerate until the cake is completely cooled.
  10. Spread the frosting on top of the cake, dust with cinnamon or pumpkin pie spice, and your favorite sprinkles – I used a mix of cornflower and marigold petals.  
  11. Store the cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://creativeinmykitchen.com/gluten-free-pumpkin-bars/