Dairy-Free, Gluten-Free Pumpkin Bars

Ingredients

• 1 cup rice flour
• 0.75 cup soy flour
• 0.25 cup tapioca starch
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.75 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger
• 0.5 cup dairy-free margarine, softened
• 2 cups packed brown sugar
• 3 eggs, beaten
• 1 (15 ounce) can pumpkin puree
• 2 teaspoons vanilla extract

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 13×9-inch baking dish.
2. Stir rice flour, soy flour, tapioca starch, cinnamon, baking soda, baking powder, nutmeg, and ginger together in a bowl.
3. Beat margarine in a large bowl with an electric mixer until creamy. Beat brown sugar into the margarine until incorporated and the mixture lightens in color. Add eggs one at a time, thoroughly beating each egg into the mixture before adding the next; add pumpkin and vanilla with the third egg. Gradually blend the dry mixture into the wet mixture until you have a batter; pour into the prepared baking dish.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.