GF Pumpkin Streusel Bars

I made up this gluten free coffee cake with pumpkin a few years ago, and it’s been wildly popular ever since.

Pumpkin bars

So…I have this homemade gluten free coffee cake I made up a few years ago. The kiddos loved it and often requested it for their birthday cakes. I had a can of organic pumpkin pie filling and was thinking…hmm, maybe I’ll add that to the coffee cake and see how it turns out. At first I was not overly impressed, at least as looks go; it didn’t rise much or look like a fluffy cake. However, I changed my mind after a bite!  The inside was delicious– pumpkin-y rich and moist, and the outside was chewy.

Here is the Pumpkin-Uffin Bar Recipe (name thanks to autocorrect 🙂


1/2 stick or 1/4 cup of organic butter

3/4 cup organic turbinado or unrefined succanot sugar

2 eggs

2 tsp of vanilla

1 can organic pumpkin pie filling or regular canned pumpkin

2 cups brown rice flour

1/2 tsp salt

3 tsp baking powder

1/3 cup coconut milk

Streusel Topping

1/2 stick or 1/4 cup organic butter

1/3 cup sugar

1-2 tsp pumpkin pie filling or–2 tsp cinnamon, 1/4 tsp nutmeg

1/4 cup old fashioned oats, OR 1/2 cup chopped pecans or walnuts


Preheat oven to 350 degrees. Grease a 9 x 12 baking pan.

Blend butter and sugar in mixing bowl till creamy. Add eggs, vanilla and pumpkin pie filling, and mix. Add dry ingredients and mix well, and add in enough milk to make a creamy smooth batter. Mix well and pour into a 9 x 12 greased pan.

In food processor, or using an old fashioned pastry knife (those kinds with multiple blades), mix dry ingredients until well mixed and crumbly. Spread over the top of cake mix and bake at 350 degrees for 30 minutes or until a toothpick inserted comes out clean. Cool and slice into squares. Enjoy!

World’s Greatest Gluten Free Brownies

Sometimes it can be tough coming up with good gluten free substitutes for your favorite treats. I have had this recipe for gluten free brownies for years, and I have not found a better one.

Sometimes it can be tough coming up with good gluten free substitutes for your favorite treats.

I have had this recipe for gluten free brownies for years, and I have not found a better one.

However, I do prefer to make most of my gluten free stuff from scratch.

That way I can add the best ingredients–which makes a big difference.

I use good quality chocolate and real organic (grass fed) butter in these for the best results.

This brownie recipe draws rave reviews from those on a gluten free diet and even those who are not on a gluten free diet.

Try it and share some this weekend! Enjoy, guilt free. It’s ok to splurge once in a while!


1 80% cacao chocolate bar or 1 cup Ghiradelli semi sweet chocolate chips

1/3 cup organic grass fed butter

2/3 c. brown rice flour

1/2 tsp. sea salt

1/2 cup raw sugar

2 eggs, beaten

1 tsp. real vanilla

1/2 tsp baking powder

1/2 pecan, walnuts, or macadamia nuts, chopped coarsely


Melt chocolate and butter over low heat till melted.

Cool a bit. Remove and beat in sugar, eggs, and dry ingredients.

Pour into 8″ x 8″ glass dish and let stand for about 20-30 minutes.

Bake at 350 degrees for 20-22 minutes. Cool before cutting, If desired, dust with confectioner’s sugar.



Have a safe and Happy Labor Day Weekend!

Till next time, stay healthy, lean and energetic!




Look for Great Gluten Free, Healthy  Superfood Recipes in The Flat Belly Kitchen Series Gluten Free Cookbook


Catherine (Cat) Ebeling RN BSN, is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.  


Her mission is to help others prevent disease and live their best life ever.    

Nutrition made Easy. Simple.Smart.Nutrition.