Thursday, January 6, 2011

Gluten Free Pumpkin Oatmeal Bars

Never too early in the year for pumpkin and cranberry.
Oh how quickly "holiday desserts" are replaced by the word "detox" in our lives. Packed with flax, brown rice, oat bran, and pumpkin, these vegan, gluten-free bars allow us to add a bit of fun to our cleansing and a little cleansing to our fun.

As part of the fresh start to '11, I reorganized all of the flours in the pantry and found I had a lot of various flours from Bob's Red Mill. I tend to avoid gluten-free baking because I haven't invested in some xantham gum (yet). Thankfully, I found this recipe for Bob's Red Mill Pumpkin Oatmeal Bars. It's a very mild flavor, so next time I may add more spices. If strong pumpkin isn't your thing, these bars just might be. I replaced the raisins with cranberries, it seemed like the right thing to do.

PS. Check out my hot new recipe notebook! The bars were the first entry so I had to honor that by including the book in the photos. It was a Christmas gift from the wonderful I Laugh A Little Too Loud chick. You can see more info here. I got her a sunny, frilly apron that's not in stock anymore. Leave it to us to get each other domestic gifts from Anthropologie.

1 1/4 cups brown rice flour
3/4 cup oat bran
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
1/8 teaspoon cloves

1/2 cup sugar
1/4 cup brown sugar
2 tablespoons molasses
1/2 cup ground flaxseed
1/2 cup safflower oil, or other vegetable oil
3/4 cup pumpkin puree
1 1/2 teaspoon vanilla
3 cups oats
1 cup raisins

Heat oven to 350F. Lightly grease a deep baking sheet.

In a medium bowl mix brown rice flour, oat bran, baking powder, cinnamon, nutmeg, salt, and cloves. In a large bowl blend sugar, brown sugar, molasses, flax, oil, pumpkin, and vanilla. Add flour mix into sugar mix, stir in oats and raisins.

Drop and spread dough evenly into the baking sheet, baking until golden, about 20 minutes. Cut bars in pan before cooling, letting them cool in the pan.