Gluten Free French Pumpkin-Gingerbread Bars
A superbly flavored Yanked™ Pumpkin Pie with a twist. A little whisper of Christmas in the crust and some caramel flavor by way of France. I adore the added flavor of Confiture de Lait and I think you will too. For the recipe, or more information about an adequate substitution, see my recipe for Confiture de Lait here. And as always, double check each and every ingredient to make sure it is gluten free.
For 9 Serving(s)
- Nonstick cooking spray
- 1 cup almond or coconut flour *
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/2 cup apple sauce
- tablespoons melted butter or margarine
- 1/2 cup rolled oats
- 3 tablespoons maple syrup
- 3/4 cup Creamy and Rich Confiture de Lait(see NOTE)
- 1 (15-ounce)can pumpkin
- 1/4 cup milk, buttermilk, yogurt or your favorite eggnog
- 2 eggs, beaten
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- Lg. pinch dried ginger
Gluten Free French Pumpkin-Gingerbread Bars Directions
- Preheat oven to 350-degrees F. Grease a 9-inch square pan with nonstick cooking spray; set aside.
- In a large bowl, combine flour, oats and baking powder well. Add apple sauce and melted butter, combining until everything is moist. Keeping your fingertips wet with water, press the crust into prepared pan, evenly distributing. Bake 10 minutes.
- Meanwhile, prepare topping by mixing oats and syrup until all oats are wet; set aside.
- For the filling, make sure the Confiture de Lait is room temperature before placing into a large bowl with remaining ingredients and beat until smooth.
- After removing crust from oven, pour filling on top and evenly sprinkle topping. Bake 36-38 minutes, or until it is firm to the touch in the center. Remove from oven to cool before cutting and serving.
- * Of course you can substitute all-purpose flour for the same effect.
- NOTE: You can either follow my recipe for this tremendously flavored spread here, or simply substitute Dulce de Leche, which is found in abundance at your local supermarket.