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Home » Food

Egg-free pumpkin or applesauce bars

Submitted by on Saturday, 19 March 2011 No Comment
I should call these magic bars, because they disappear. I've never seen a pan survive as long as 24 hours in this house, though admittedly I live with two pumpkin freaks. It's probably just as well that they have a short life expectancy - they're super moist out of the oven but tend to dry out quickly once they're cut so cover the leftovers. If there are any.

I don't really mind that guys gobble these as if they're starved, because they're relatively healthy as far as sweet snacks go. I converted the original from to egg-free, which cut the fat content. If you want to convert it back, use two eggs and cut the butter to a half cup. I also reduced the amount of sugar and substituted half whole wheat flour.

This was the first time I'd used flaxseed as an egg replacer, and I was pleased with the results. I don't know that it would pass the guys' muster in a lighter-colored bake good, but it worked just fine for this.

Egg-free pumpkin bars

  • 1/2 cup plus 2 tbl butter or margarine, softened
  • 1 1/4 cup brown sugar
  • 3 tbl flaxseed mixed with 6 tbl. warm water. Let sit for two minutes
  • 2 c. pureed pumpkin or applesauce. I've also used 1 3/4 c. pumpkin and 1/4 c. applesauce because a small can isn't enough pumpkin.
  • 1 c. all-purpose flour
  • 1 c. whole wheat flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/4 tsp. cinnamon
  • 1/4 tsp. each ginger, cloves, allspice and/or nutmeg

In a medium bowl  beat butter, brown sugar and egg replacer until smooth. Stir in applesauce or pumpkin. Combine the flour, baking soda, salt and spices; stir into the applesauce mixture until well blended. Spread evenly into 13x9 pan treated with cooking spray. Bake at 350 degrees for 25 minutes. Cool, then spread with cream cheese frosting. I pipe it on, because it looks like more than it actually is that way. ;)

Copyright 2011 Debra Legg. All rights reserved.


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