Pumpkin-Zucchini Bars (Gluten-Free)
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.Â Her third book, "Free for All Cooking," will be available November, 2010.
This recipe calls for my Nearly Normal All Purpose Flour. You can find the recipe for this flour in my cookbook, Nearly Normal Cooking for Gluten-Free Eating or in various media links on my website, where you can also by this mix ready-made. It produces amazing results in all your gluten-free baking.
1/3 cup butter or non-dairy alternative such as Earth Balance Shortening Sticks
¾ cup granulated cane sugar
½ cup light brown sugar
¼ cup hot water
2 tablespoons flax seed meal
1 can pumpkin purée (15 oz)
1 cup shredded zucchini
2 cups Nearly Normal All Purpose Flour
1 tablespoon pumpkin pie spice
1 tablespoon gluten-free baking powder
1 teaspoon baking soda
½ cup softened cream cheese or Tofutti Better Than Cream Cheese (non-dairy)
¼ cup granulated cane sugar
Preheat oven to 350 F static or 325 F convection.
Oil a jelly-roll pan, or cookie sheet with sides, approximately 15-10 inches.
In a small bowl, combine the hot water with ONE tablespoon of the flax seed meal. Set aside.
If making the topping, combine the cream cheese and sugar in a small bowl, stirring until well-mixed. Set aside.
In a medium-sized bowl, mix together the Nearly Normal All Purpose Flour, spice, baking powder, baking soda and ONE tablespoon of the flax seed meal.
In a large mixing bowl, beat the butter and sugars until a crumbly meal is formed. Add in the eggs, pumpkin and zucchini and beat until well-mixed. Stir in the flax seed-water mixture.
Gradually beat the dry ingredients into the large mixing bowl, incorporating all the ingredients until thoroughly combined. Spread into the prepared pan and top with the topping, if desired, by spooning dollops onto the top of the batter, then cutting through them up and back the length of the pan with a butter knife to cut the topping into the bars.
Bake in the preheated oven for approximately 20-25 minutes, or until the bars are pulling away from the sides of the pan and they spring back when lightly touched.
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