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I have a tasty, moist recipe to share that does not come from a recipe
book to my knowledge. One of our support members brought it to a meeting
and it was published in our newsletter. I just made it and was again
impressed with its good taste and non obvious use of rice flour!
PUMPKIN BARS
Beat together until light and fluffy:
4 eggs 1/2 C oil + 1/2 C nonsweet applesauce
1 1/2 C sugar 1 16 oz. can pumpkin
Add
1 C rice flour 2 tsp baking powder
1 tsp salt 1 1/2 tsp ea. cinnamon and nutmeg
1 tsp baking soda 1/2 to 1 C chopped nuts (walnuts or pecans)
Add to pumpkin mixture and mix thoroughly. Spread batter on 15x10x1
cookie sheet (ungreased). Bake at 350 degrees in pre-heated oven for 25-30
minutes. You can frost with: (I didn't and they were good).
1 3 oz. cream cheese
1/4 C margerine, softened
2 C powdered sugar.
Cut when cool and store in airtight container.
Lynn