This recipe calls for my NearlyNormal All Purpose Flour. You can find the recipe for this flour in mycookbook, 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
Preheatoven to 350 F static or 325 F convection.
Oila jelly-roll pan, or cookie sheet with sides, approximately 15-10inches.
Ina small bowl, combine the hot water with ONE tablespoon of theflax seed meal. Set aside.
Ifmaking the topping, combine the cream cheese and sugar in a smallbowl, stirring until well-mixed. Set aside.
Ina medium-sized bowl, mix together the Nearly Normal All PurposeFlour, spice, baking powder, baking soda and ONE tablespoon of theflax seed meal.
Ina large mixing bowl, beat the butter and sugars until a crumbly mealis formed. Add in the eggs, pumpkin and zucchini and beat untilwell-mixed. Stir in the flax seed-water mixture.
Graduallybeat the dry ingredients into the large mixing bowl, incorporatingall the ingredients until thoroughly combined. Spread into theprepared pan and top with the topping, if desired, by spooningdollops onto the top of the batter, then cutting through them up andback the length of the pan with a butter knife to cut the toppinginto the bars.
Bakein the preheated oven for approximately 20-25 minutes, or until thebars are pulling away from the sides of the pan and they spring backwhen lightly touched.