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Great Lunch and Learn

Gluten Free Pumpkin Dream Bars

Crust:

2 ½ c Gluten Free Honey Nut Cheerios cereal
3 Tbsp firmly packed brown sugar
1/3 c butter melted

Filling:

2 eggs
½ c. brown sugar
1 15- oz can pumpkin
1 12- oz can evaporated milk
1 tsp. cinnamon
¼ tsp. ginger
1 tsp. vanilla
½ tsp. salt
Powdered sugar, for dusting

 

Make crust:

Preheat oven to 350 degrees F. Grease a 9”-x-9” square baking pan.

Crush Cheerios into fine crumbs inside a large re-sealable plastic bag using a rolling pin. (Alternatively, pulse the cereal into fine crumbs with a food processor.) Combine Cheerios crumbs, melted butter, sugar, and salt and blend until combined. Press crumb mixture into the bottom of the greased baking pan. Bake until beginning to turn golden, about 7-8 minutes. Let cool while you make filling. Turn the oven temperature up to 425 degrees.

Make Filling:

Beat all filling ingredients together until smooth. Pour filling into crust and bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake about 35 minutes longer or until toothpick inserted in center comes out clean. Let cool to room temperature then refrigerate until chilled.

Sift powdered sugar over sliced squares before serving.

Recipe courtesy of Delish

Cinnamon Baked Pumpkin

For a twist on tradition, we transformed pumpkin from the usual pie into an enchanting side dish recipe.
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded,
  • 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted
 

Preheat oven to 325°F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin.

Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 ( ¾-cup) servings.

Tip: The sugar pumpkin can be replaced with butternut or acorn squash.

Recipe courtesy of Diabetic Living Magazine


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