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Easy Gluten-Free Pumpkin Coffee-Cake or Squares (Gluten-Free)
Wendy Cohan

An RN for 14 years, I have been following a strict gluten-free diet for six years of improving health! Now I help others as a Celiac Disease/Gluten Intolerance Educator. I work one on one with people on meal planning, shopping, cooking and dining out gluten-free. I will also work with children who have behavioral issues related to gluten or other food sensitivities.  My book "Gluten-Free PORTLAND" is a comprehensive resource guide to the gluten-free diet and is available on my website www.glutenfreechoice.com. My other websites are: www.WellBladder.com and www.neighborhoodnurse.net.

By Wendy Cohan
Published on 11/13/2009
This recipe is incredibly easy to make, all in one bowl, and tastes like pumpkin pie. Kids love it, and it's an easy recipe to make with kids helping. Best of all, its gluten-free, dairy-free, and low glycemic, using agave syrup in the cake, and a bit of fructose in the optional topping.

Incredibly easy to make, and very kid-friendly, this pumpkin dessert can be spiced up or on the plain side, depending on your taste preference.  Kids really love them – they taste like pumpkin pie, but are extremely light cake-like. Mix everything together in one bowl and let the kids help. Then just pour into prepared pan.

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

Crumble Topping:
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.