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Pumpkin-Zucchini Bars (Gluten-Free)

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.

Ingredients:
1/3 cup butter or non-dairy alternative such as Earth Balance Shortening Sticks
¾ cup granulated cane sugar
½ cup light brown sugar
2 eggs
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

Topping (optional):
½ cup softened cream cheese or Tofutti Better Than Cream Cheese (non-dairy)
¼ cup granulated cane sugar

Directions:
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.

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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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2 Responses:

 
cka88
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
14 Feb 2009 7:37:36 AM PDT
A great way to use pumpkin!

 
LEILA ALLEN
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
07 Oct 2010 8:21:40 AM PDT
Can't wait to try them!




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Love reading this story as it is rare (I think) to find someone else with the swallowing issues! Hate that this is your experience however! My daughter also has the swallowing issues and it got so severe (we had no idea about Celiac) that she had to do intensive therapy to learn how to swallow again. It got better but never resolved. Once she went gluten-free it got way better though a recent exposure to oats caused it to flare up again. Do you mind me asking - Has your swallowing issues 100% resolved being gluten-free? Does it ever actually go away and stay away or will it always pop up from time to time?

I will say what everyone else says and get tested again with the endoscope and biopsy to confirm, you will need to be on gluten for 12 weeks for blood test 2 weeks for endoscope at least a slice of bead a day. The thing about celiac is many symptoms can be quite minor, hell even before I had my MAJOR symptoms show I had some of the other issues show up in my every day life and I just thought it was normal. Regardless if you keep eating gluten with celiac disease it will slowly eat away at your body internally til it does become a problem. Celiac is a autoimmune disease that reacts to the gluten proteins, and has misdirected attacks on your own body internally by mistake trying to kill the gluten. Now the damage can lead to all kinds of other auto immune diseases, random allergies, food intolerance, and even cancer. I suggest if you do have it, stay on the gluten-free diet, your just basically changing brands there are many gluten-free food versions of everything now days. Be thankful you got this early, I developed issues with dairy, corn, peanuts, and a whole list of others along with another autoimmune disease Ulcerative Colitis that makes it so I can not eat sugars or carbs or my intestines swell. Getting on a gluten-free diet before your damage progresses will not only keep you healthier for longer, and let you live a pretty normal life but also save you from this pain and very limited diet if the damage progresses too much. As to your fatigue, you changed over to gluten-free diet, you stopped eating a bunch of the Fortified foods, and depending on the route you took of either whole foods ore more processed foods. You could be eating to many empty carbs, starches, and not enough nutrients. OR if you took the whole foods approach you be lacking in your daily calorie intake or not the right ratio of nutrients. You might have to supplement a few of them.

REALLY odd call out here, I am attending a anime convention called A-Fest in Dallas come August, I need someone to split the room with it who is gluten-free. I take extra precautions, I COOK all the food, bring only CERTIFIED foods into the room, The room will be Gluten Free, Corn Free, Dairy Free, Peanut Free. I am trying to find someone to split the room cost with, that would be safe to be around I CAN NOT AFFORD to get sick at one of these things, it is one of my few joys left in life and get very paranoid around them. So I need someone who is also gluten-free to make sure the room stays safe (YES I have done with with a non celiac with the rules down and well stuff happens so not chancing it). Room split is food coverage comes to $400 if it is just two people. 4 day convention, I will arrange a meal plan around your diet as long as it is free of my allergens. I will also provide various snacks, baked goods, and even stuff to take home with you. https://animefest.org/ ^Convention info.

Hi Jennifer, This thread might have some information that would help you. Your doctors are pretty lame IMHO. Perhaps you can find a celiac group in your area that has local meetings for support. They might also suggest a different doctor who knows how to treat celiac patients.

All the above posts are full of good advice. What I'd like to add is, if you have coeliac disease and continue to eat gluten, you run the risk of other autoimmune diseases in the future as well as osteoporosis, malnutrition and even cancer, so even if you had no symptoms at the beginning, and may also not have any symptoms if you eat gluten (not all coeliacs do), the damage is still being done to your gut and the rest of your body, so please be aware of this.