Free and Friendly Foods Gluten Free & Vegan Pumpkin Brownie Bar

Pumpkin Brownie Bars

It’s that time again! Time to start creating all things pumpkin flavored. This is our first of many new pumpkin recipes. Be sure to check back for our savory pumpkin pasta, pumpkin truffles, pumpkin ice cream, and pumpkin freezer sandwiches.

These pumpkin brownie bars came about as we were working on our candy bar project. The “cake” layer of our candy bar has been deemed amazing. With that in mind, I knew we had to try other flavors to see what would work. Rather than make a pumpkin candy bar (yes, I seriously considered it), I opted for a brownie bar just for fun.

If you’re dairy, tree nut, and coconut free, you may need to make your own ice cream at home. Making vanilla ice cream at home using an ice cream maker with a compressor is super easy, and very tasty. You’ll need to have a safe milk base, such as Good Karma Foods Unsweetened Flax Milk, or something homemade. We make homemade oat milk ice cream that’s top 8 free and corn free using the fresh oat milk that we make for our bakery. Now that you know some of the story behind this creation, on to the recipe!

Allergy Status: Gluten/Wheat Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Yeast Free, Vegan

While the recipes may appear to have long ingredient lists, a big part of this is because we don’t use a pre-made flour blend. Given my severe corn allergy, we don’t buy things like Cup-4-Cup etc. because the all contain corn derivatives. Instead, we make everything from scratch, just like we do in the bakery. If you have an AP flour, or flour blend that you like, use 2 cups of flour for your brownies, and 2 1/4 cups for your pumpkin layer.

Brownie Ingredients:
4 oz Dairy Free Butter
2 cups Organic Sugar
1 cup Raw Organic Cacao
1 cup Superfine Sorghum
1/2 cup Organic Oat Flour
1/2 cup Superfine Millet
5 TBSP Arrowroot
3 tsp Baking Powder
1 1/4 Sea Salt
6 oz Organic Olive Oil
1.5 cup Milk of Choice (we used Good Karma Foods Unsweetened Flax)

Pumpkin Layer Ingredients:
1 cup Organic Cane Sugar
1/2 cup Superfine Sorghum
1/2 cup Organic Oat Flour
1/2 cup Superfine Millet
3/4 cup Superfine Brown Rice Flour
2 TBSP Arrowroot
2 tsp Organic Ground Cinnamon
4 tsp Baking Powder
1/2 tsp Sea Salt
4 oz Organic Olive Oil
1 TBSP Organic Vanilla Extract
3 TBSP Raw Organic Apple Cider Vinegar
1 cup Milk of Choice (we used Good Karma Foods Unsweetened Flax)
9 TBSP Organic Pumpkin Puree
3 TBSP Organic Cane Sugar for sprinkling

You’ll also need:
Vanilla Ice Cream of choice

Directions:
Start by thawing your ice cream. It won’t need to be 100% thawed, but enough to mix it like a milkshake.

In a stand mixer, using a wire whisk, combine all of the dry ingredients for your brownies, and lightly mix. Add in the wet ingredients, and mix until everything is well incorporated. Transfer to your baking tray(s) of choice. In our case, we used shallow cake pans as well as glass baking dishes.

Next, in your stand mixer using a wire whisk, combine the dry ingredients for your pumpkin layer and lightly mix. Add in the wet ingredients, and continue to mix until everything is well incorporated. Transfer the batter to your baking tray(s). If you plan to make the bars as pictured, be sure to use the same size/shape pan for each layer to make assembly easier. Before baking your pumpkin layer, sprinkle the 3 TBSP of sugar all over the top.

Bake both the brownies and the pumpkin layer at 325 until done. The time will change based on the size of your pan/tray. We started with 20 minutes for our shallow tray, and 25 for the thicker layers.

While your layers are baking, line a tray with parchment paper. It should be the same size/shape as the other layers for an easy assembly. Take your thawed ice cream and spread it on the tray. Make sure it’s smooth and evenly distributed. Place it in the freezer to set. Your freeze time will vary based on the thickness of the layer. Do not assemble until your ice cream is solid.

Finally, when the ice cream is ready, assemble, cut, and enjoy. We even tried these with caramel sauce on top and it was a hit.

Free and Friendly Foods Gluten Free & Vegan Pumpkin Brownie Bar

Free and Friendly Foods Gluten Free & Vegan Pumpkin Brownie Bar

Leave a Reply

Your email address will not be published. Required fields are marked as *

*

© 2017: Food & Lego Blog, All Rights Reserved Disclaimer, Disclosure, and Legal Stuff Unauthorized use and/or duplication of our content including images without express and written permission is strictly prohibited. LEGO, the LEGO logo, the Brick and Knob configurations, and the Minifigure are trademarks of the LEGO Group of Companies. LEGO is a trademark of the LEGO Group of companies which does not sponsor, authorize or endorse this site. The Allergy Chef and the team at Free and Friendly Foods are not doctors. If this is a medical emergency, please dial 911 and seek immediate medical attention. The recipes and information on this website are not medical advice. | Innovation Theme by: D5 Creation | Powered by: WordPress