Frost on the Pumpk’n Bars Recipe

Ingredients

• 1 cup (245 g) canned pumpkin
• ½ cup (120 ml) vegetable oil
• 1 teaspoon (5 ml) vanilla extract
• ½ cup (115 g) firmly packed light brown sugar
• 1 cup (125 g) Bob’s Red Mill white rice fl our (or ½ cup [60 g] rice flour and ½ cup [60 g] oat or sorghum flour)
• 1 teaspoon (4.6 g) baking powder
• 2 teaspoons (4.6 g) ground cinnamon or pumpkin pie spice
• ¼ teaspoon (1.5 g) salt

• ¼ cup (50 g) Spectrum Organic Shortening
• 1 cup (120 g) powdered sugar
• 1 tablespoon (15 ml) rice milk, safe milk alternative, or water
• 1 teaspoon (5 ml) vanilla extract
• Dash of salt

1. Preheat oven to 350°F (180°C, or gas mark 4).
To make the bars
2. With a mixer, beat the pumpkin, oil, vanilla, and brown sugar until smooth. Add the remaining bar ingredients and mix until well combined. Pour into a greased 9-inch (23-cm) square baking pan.
3. Bake for 25 to 30 minutes or until bars are golden brown around the edges and firm in the center. Let cool.
To make the icing
4. Combine all icing ingredients in a food processor and blend together until smooth with no lumps.
5. Pour icing over the cooled pumpkin bars and spread evenly; cut into bars. Or, cut into bars and then drizzle the icing in zigzags over the tops. Place in the refrigerator to let icing set.