Back a few weeks ago (before I found out about my wheat allergy) I saw this recipe for Pumpkin Streusel Bars. Those are 3 of my favorite things and I got SO STOKED to make them. I even bought ginger snaps to make the crust, but I was waiting to make them until it was more "Fall." Then we got busy with baptisms and weddings.
Then I found out that I am allergic to wheat. The moral of this story is - don't wait to make something your heart can't live without.
But, I have not given up. So today I present my recipe for WHEAT FREE Pumpkin Streusel Bars.
I heard Trader Joe's sells GF Ginger Snaps. BUT I am only allowed to go to TJs once a month because I spend way too much there when I go and I already went this month, so I decided to make the Ginger Snaps at home.
I used this recipe for the ginger snaps. I used Krusteaz All Purpose GF Flour. I am really impressed with the whole grains used and that brown rice flour isn't the first on the ingredients list! (I've been doing a lot of research on wheat flour alternatives. Pillsbury makes a good one for cookies, I ran out of it. However, it is mostly starches. In my pantry right now I have the Krusteaz one and also Pamelas. I've had okay results with both. I am going to make my own blend someday, but it gets pricey so I haven't yet.)
To make the crust I simply let the cookies cool until they were crunchy, and then crushed them up with some butter. I didn't add extra sugar because I didn't feel like it needed it.
I don't actually like crispy cookies, so the rest of the cookies from this batch went into the freezer to make crusts later on (I am imagining cheesecake). The flavor is great, though!
I used the original recipe for the pumpkin filling. DELICIOUS. The yogurt and cream cheese give it an extra layer of creaminess that is to die for. They also cut the spices just enough that it really compliments the spicy ginger crust.
The only change with the streusel is that I used a GF flour blend (this time, Pamela's) instead of the all-purpose flour. Nothing else needed changed! I made the streusel using a silicone bag (like these ones). I added all of the dry ingredients, shook it up, then added the cubed butter and kneaded it around for awhile. It worked really well. I want to buy some Stasher bags, or really any reusable silicone bags where I don't have to mess with the slide bar, but they are pretty expensive. Maybe for my birthday?
These bars were everything that I needed them to be.
Next up, I plan on making a GF pumpkin roll. I had one at a GF bakery here in Tucson (dedicated - you should check it out) and it was to die for. I'm excited to try my own.
Then I found out that I am allergic to wheat. The moral of this story is - don't wait to make something your heart can't live without.
But, I have not given up. So today I present my recipe for WHEAT FREE Pumpkin Streusel Bars.
I heard Trader Joe's sells GF Ginger Snaps. BUT I am only allowed to go to TJs once a month because I spend way too much there when I go and I already went this month, so I decided to make the Ginger Snaps at home.
I used this recipe for the ginger snaps. I used Krusteaz All Purpose GF Flour. I am really impressed with the whole grains used and that brown rice flour isn't the first on the ingredients list! (I've been doing a lot of research on wheat flour alternatives. Pillsbury makes a good one for cookies, I ran out of it. However, it is mostly starches. In my pantry right now I have the Krusteaz one and also Pamelas. I've had okay results with both. I am going to make my own blend someday, but it gets pricey so I haven't yet.)
To make the crust I simply let the cookies cool until they were crunchy, and then crushed them up with some butter. I didn't add extra sugar because I didn't feel like it needed it.
I don't actually like crispy cookies, so the rest of the cookies from this batch went into the freezer to make crusts later on (I am imagining cheesecake). The flavor is great, though!
I used the original recipe for the pumpkin filling. DELICIOUS. The yogurt and cream cheese give it an extra layer of creaminess that is to die for. They also cut the spices just enough that it really compliments the spicy ginger crust.
The only change with the streusel is that I used a GF flour blend (this time, Pamela's) instead of the all-purpose flour. Nothing else needed changed! I made the streusel using a silicone bag (like these ones). I added all of the dry ingredients, shook it up, then added the cubed butter and kneaded it around for awhile. It worked really well. I want to buy some Stasher bags, or really any reusable silicone bags where I don't have to mess with the slide bar, but they are pretty expensive. Maybe for my birthday?
These bars were everything that I needed them to be.
Next up, I plan on making a GF pumpkin roll. I had one at a GF bakery here in Tucson (dedicated - you should check it out) and it was to die for. I'm excited to try my own.
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