Feeling Fall {Pumpkin Chocolate Chip Bars} Gluten-Free

I was feeling Fall this weekend! Temperatures here in Southern California are lingering in the upper 80s. In every way, it still feels like summer here. Mind you, I’m not complaining as we’re relishing the extra evenings at the beach and the excuse to get outdoors. In fact, our Fall Girl Scout gathering felt more like a summer kick-off meeting – complete with boogie boarding, walks to the pier and a packed beach. Even in this serious beach weather, or perhaps BECAUSE of it, I am yearning for all things Fall… spices, cooler temperatures, turning leaves, pumpkins and in our home – a return to baking.

So on Sunday afternoon, after a trip to our local Farmer’s Market to gather a few fresh delicacies not growing in our own gardens, I whipped up these delightfully Fall pumpkin chocolate chip bars. You’ll notice I’ve given a few options for flour and mixes – because in a pinch you can grab a bag of gluten-free mix and make these happen. But of course, I love using the whole-grain gluten-free flours for their increased nutrients and rich flavor.

ALTERNATIVE NATURAL SWEETENERS

In my recent Back-to-School with Superfoods workshop at Whole Foods Market, we discussed a few natural, nutrient-rich alternative sweeteners. I’ve included an option to use yacon syrup in this recipe. This sweetener is derived from a South American tuber, similar to jicima. Yacon’s flavor is a bit like molasses yet this sweetener has HALF the calories of cane sugar.

WHY YACON?

Yacon is one of the healthier alternative sweeteners available on the market due to its high concentration of inulin and low glycemic impact,  making this sweetener a perfect option for diabetics or those with sensitivities towards sugars.

Gluten-Free Pumpkin Chocolate Chip Bars

INGREDIENTS

• 1 1/2 cups Gluten-Free Buckwheat flour (such as Arrowhead Mills or Bob’s Red Mill)*

• 1 3/8 cups Gluten-Free Brown Rice flour (such as Arrowhead Mills or Bob’s Red Mill)*

• 1 teaspoon baking soda*

• (*Optional sub these top 3 ingredients for Arrowhead Mills Gluten-Free All Purpose Baking Mix.

  Use 2 3/4 cups plus 1/8 cup or 360 g total)

• 1 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg (optional)

• 1/2 teaspoon cardamom (optional)

• 1 cup (2 sticks) butter, softened (or sub dairy-free/vegan butter)

• 1/2 cup yacon syrup or 3/4 cup succanat

• 1/2 cup maple syrup

• 1 teaspoon vanilla extract

• 2 large eggs (or equivalent egg substitute)

• 3/4 cup cooked pureed pumpkin (use canned or fresh cooked)

• 2 cups Gluten-Free chocolate chips (one 12-oz. package)

• 1 cup chopped nuts (optional)

METHOD

(Makes approximately 48 cookie squares/bars)

1. Preheat oven to 375° F.

2. Combine dry ingredients (flour, baking soda, salt and spices) in a small bowl.

3. Beat butter, sweeteners and vanilla extract in a large mixing bowl (or stand mixer) until creamy.

4. One at a time, add each egg, and beat thoroughly.

5. Add pumpkin to mixture. Stir until smooth.

6. Slowly add flour mixture to wet ingredients. Stir in chocolate chips and nuts, if desired.

7. Grease a 15×10 inch pan.

8. Bake for 20-25 minutes or until edges are golden brown. Cool before cutting.

   Enjoy!

   www.LiveInspiredToday.com

   © Copyright Clea Shannon 2009-2012

   Eat Inspired Today™ LLC

   Join me on Facebook at Live Inspired Today or find me here.

   Sign up to receive my ezine with the latest Hip, Simple, Fabulous™ recipes, healthy inspiration, upcoming cooking classes and event announcements.