Cake or Bars:
1/2 cup walnut oil or canola oil
1/2 c. dark agave syrup or honey
2 eggs (or equivalent egg substitute)
1 tsp. pure vanilla
1 cup cooked mashed pumpkin – if you use canned, make sure it’s not “pumpkin pie filling”, which already has the liquid added)
1 cup all purpose gluten-free flour mix* (see below)
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon cinnamon, ½ tsp. nutmeg, ½ tsp. ginger, ¼. tsp. allspice
½ tsp. sea salt
¼ c. gluten-free flour mix*
1 ½ tbsp. fructose granules (or natural cane sugar)
¼ tsp. cinnamon
1 ½ tbsp. Earth Balance gf/df margarine
1/3 c. chopped nuts (walnuts or pecans)
Whisk all liquid cake ingredients together lightly until incorporated, then add the dry ingredients and combine, but do not over-mix. (This recipe does not need any xanthan or guar gum added. The pumpkin itself has the necessary property to hold everything together nicely.) Pour into a greased and floured 13 x 9 cake pan for squares, or a prepared large pie plate. Shake baking pan or pie plate very gently to even out batter. Sprinkle with chopped nuts alone, or combine crumble topping ingredients and sprinkle over cake batter if desired.
Bake at 350 degrees for 20-25 minutes or until top is very lightly browned and a toothpick comes out clean. Like all baked goods, it will start to smell done when it is close to being done. Careful not to over bake – this is best when it is warm and fresh from the oven, but it keeps well in a Tupperware container.
My preferred gluten-free flour blend is: 2 parts brown rice flour, 1 part sorghum flour, 1 part tapioca starch, and 1/2 part potato starch. This is an all-purpose blend that works well in any gluten-free recipe.