Ingredients
- 1 packet of 1.2.3 Gluten Free Pan Bar Mix.
- ½ cup (120ml) vegetable oil.
- 1 ¾ cups (438g) canned pumpkin puree
- 2 Tsp. baking powder
- ¾ cup (171g) silken tofu, blended until completely smooth
Method
Preheat the oven to 350F/180C (160C Fan).
Spray 9” x 13” pan with non-stick spray of line with parchment.
Pour Pan Bar mix into bowl of mixer. Add oil, pumpkin puree, baking powder and tofu and mix well. Pour mixture into the pan and spread evenly.
Bake for 30 minutes, until a toothpick inserted in the centre comes out clean. Baking times may vary by appliance.
Cool, then sprinkle with powdered sugar, your frosting of choice or leave plain, then cut. Makes approximately 24 bars.
