Irresistible Pumpkin Bars: Dairy-Free, Gluten-Free Delight

Ingredients

• 1 cup of fine rice flour
• ¾ cup of soy flour
• ¼ cup of tapioca starch
• 2 teaspoons of aromatic ground cinnamon
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ¾ teaspoon of rich ground nutmeg
• ½ teaspoon of warm ground ginger
• ½ cup of softened dairy-free margarine
• 2 cups of densely packed brown sugar
• 3 beaten eggs
• 1 can (15 ounces) of pure pumpkin puree
• 2 teaspoons of fragrant vanilla extract

Step 1

To begin, preheat your oven to a cozy 350 degrees Fahrenheit (175 degrees Celsius) and lovingly prepare a 13x9-inch baking dish by giving it a gentle greasing.

Step 2

In a charming bowl, combine the delightful mix of rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger. Let them mingle and dance together in perfect harmony.

Step 3

Next, in a spacious bowl, beat the margarine with an electric mixer until it becomes creamy and dreamy. Slowly add the brown sugar, allowing it to blend in and transform the mixture into a lighter shade. With grace, introduce the eggs one by one, ensuring each one is fully embraced before welcoming the next. When the time is right, bring in the pumpkin and vanilla essence with the third egg. Now, with a gentle touch, fold in the dry ingredients until a magical batter is formed.

Step 4

Carefully pour this enchanting mixture into the awaiting baking dish and let it bake in the preheated oven. Allow it to bake until a toothpick, inserted into the heart of the creation, emerges clean and content, usually around 30 minutes. Enjoy the sweet aroma that fills your kitchen as this masterpiece bakes to perfection.