Cranberry White Chocolate Pumpkin Bars (Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 1/3 cup Cranberries, dried
  • 1/3 cup Pumpkin

• Refrigerated

  • 1 cup Coconut or almond milk

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tbsp Cinnamon
  • 1/2 cup Coconut sugar
  • 2 cups Gf flour
  • 1 Optional - xylitol sugar in place of the coconut sugar to reduce sugar intake
  • 1 dash Salt
  • 1 tsp Vanilla extract
  • 1/3 cup White chocolate chips or vegan white chocolate

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on cottercrunch.com

Description

Ingredients

• 2 cups GF flour (Gluten Free Multipurpose flour works Great. I love Bob Red Mills 1:1 ration GF flour)
• 2 tbsp of a starch flour. Like potato starch, tapioca starch, or arrowroot. I actually used tigernut flour starch (a new grain free flour). It gives it a nutty flavor is a great grain flour alternative.
• 1/2 cup Coconut Sugar (or Brown sugar) 2/3 cup if you want extra sweet
• 1/3 cup pumpkin
• 1 tsp vanilla extract
• 1 tbsp cinnamon
• 2 -3 tsp baking powder
• dash of salt
• 1 cup coconut or almond milk
• 2 tbsp coconut oil
• 1/3 - 1/2 cup dried cranberries
• 1/3 -1/2 cup white chocolate chips or vegan white chocolate
• Optional - xylitol sugar in place of the coconut sugar to reduce sugar intake

Directions

• Combine your dry ingredients first. Mix well.
• Then mix in your pumpkin, milk, vanilla extract, and coconut oil until batter is smooth. Make sure batter is not clumpy. Use a mixer if you need do.
• Fold in your cranberries and white chocolate chips/chopped bits
• pour into 9x9 baking dish (greased) and bake at 350F for 25-30 minutes or until lightly brown on top and center is baked through.
• After cooled, drizzle melted baking chocolate (or vegan chocolate) on top.
• Makes 8-12 bars
• Baking times will be different.