More and more kids are being diagnosed with celiac disease, food allergies, and food intolerances which means people are more conscious of what their kids are eating. As this happens, there is also an increased awareness of people living vegetarian and vegan lifestyles.

This recipe is easy, free of all the major allergens, gluten-free, and can also be vegan - and yet no one will know it's healthy because it is soooo good. It tastes equally good if you use sweet potato or butternut squash in place of the pumpkin. Enjoy sharing this delicious treat!

• 1 cup pumpkin/sweet potato/butternut squash puree
• 3 t ground flax seeds mixed with 1/2 c water (or 2 eggs if not egg-sensitive)
• 3/4 c canola or other oil
• 2 t vanilla
• 1 1/3 c gf flour (amaranth/bean mix or any other nutrient-rich flours)
• 2/3 c starch (all of one or a mix)
• 1 t XG or guar gum (if using “regular” flour, omit this and just use 2 cups flour)
• 2 t cinnamon
• 1 t nutmeg
• 1 t allspice
• 2 t baking powder
• 1/2 t salt
• 2 cups brown or cane sugar

Method Preheat oven to 350. In mixer, blend wet ingredients. In bowl, mix dry. Slowly blend dry into wet ingredients for two minutes. Spread into 9×13 baking pan and bake for 20-30, until it passes toothpick test. frost or not as desired

Pumpkin Frosting

• 2 T spectrum shortening
• 1-2 T pumpkin
• 1 T Water
• 2 cups confectioner’s sugar

melt shortening and pumpkin in saucepan. remove from heat. Add water and sugar. Beat until smooth, thinning if necessary. Spread immediately, it will form a thin, orange glaze. Yum!

I'm not sure how long the bars last - our family eats them so quickly they've never gone bad!