Quinoa blends nicely with pumpkin to make a great bar! If you don't do dairy products, then the icing works fine with a non-dairy margarine and 4 ounces of Tufutti brand Better Than Cream Cheese (plain flavor). This recipe is adapted from one used by the Kingsleigh Inn 1904 Bed and Breakfast.
3 eggs
1-2/3 cups sugar
1/2 cup vegetable oil
2 cups quinoa flour
1 tsp cinnamon
1/2 tsp each cloves and nutmeg
1-1/4 tsp baking soda
1/2 tsp baking powder
scant 3/4 tsp xanthan gum
2/3 cup each nuts and raisins
3 oz cream cheese
1/2 cup (one stick) butter
1 tsp vanilla
2 cups confectioners sugar
Bars: Whisk eggs, then whisk in the pumpkin, sugar, and oil. Stir together the dry ingredients and whisk into the pumpkin mixture. Stir in chopped nuts and raisins. Spread into a greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool completely before icing.
Icing: Cream butter and cream cheese together with mixer. Mix in confectioners sugar and vanilla until smooth and creamy. Spread on cooled pumpkin bars.
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