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.
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- Increased immunity
- Younger looking skin
- Healthy eyes and better eyesight-especially in the dark
- Protection against cancer
- Better fertility
Here is the Pumpkin-Uffin Bar Recipe (name thanks to autocorrect 🙂
Ingredients
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
Directions
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!
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Thank you Teresa! After experimenting for years with different flours, my favorite all-purpose flour that I can use to make most any regular recipe gluten free is brown rice flour. It doesnt usually require any tweaking, I just use it in place of regular flour. I have used it for a variety of things from pancakes and waffles, to brownies, chocolate chip cookies, cakes, pies, breading, and thickening for gravy, even. It all has worked great! I also think brown rice flour (while it too, is refined) is less refined than some of those GF flours that are full of tapioca starch, potato starch or corn flour. I’ve also used a few mixes–one of them with garbanzo bean flour–it tastes TERRIBLE for cookie dough–and the brown rice flour works the best.
It’s also lower glycemic than the tapioca, potato and other starchy mixes. If you want to go totally grain free, you can substitute coconut flour or almond flour–but these require a LOT of tweaking and adjusting liquids, etc to get just right. The texture is just not the same either…always softer and more bready than the brown rice flour. So–the easiest switch if you are going gluten free, is the brown rice flour, hands down. Just sub it into recipes in the same measurements and you should be good to go! Let me know what you think!
Hi Cat,
I notice you use brown rice for some of your gluten free homemade goodies. My husband is staying away from gluten for a while to see if he eliminates some inflammation in his elbow and heel. Do you prefer rice over a mix like bob mills made from bean flour. What about the nutritional benefits and blood sugar spikes? Thanks and I love following your blog!