Dairy and Gluten Free Recipes



  • 2 bananas 
  • 1 cup of pumpkin puree
  • 1 tbsp of honey 
  • 1 egg (flaxseed egg can be used instead)
  • 1/3 cup of oat milk
  • 1 1/2 cups of rice flour
  • 1 tbsp of cinnamon

Coconut Cinnamon Icing 

  • 1/2 cup of coconut milk 
  • 1 tbsp of cinnamon
  • 1 tbsp of maple syrup
  • 1 tsp of tapioca flour


  1. Preheat the oven to 350 degrees. Place parchment paper on a baking sheet
  2. In a large bowl add your bananas. Mash the bananas with a fork until until it has pudding-like consistency.
  3. Add in your pumpkin puree, honey and egg. Combine and mix well. 
  4. Add in your dry ingredients next. Mix well. 
  5. Add your pumpkin batter to the baking sheet. Bake for 25 minutes.
  6. Meanwhile, in a small sauce pan on medium heat add your coconut cinnamon icing ingredients.
  7. Cook until a slight thickness occurs.
  8. Turn off the heat and stir until a consistent icing is formed. 
  9. Once the pumpkin bar is cooked let it sit for 30 minute to cool down before adding the icing. 
  10. Pour the icing over top and spread it evenly across. Slice into bars and enjoy. 

These are dairy and gluten free. This recipe serves 10!

STICKY PUMPKIN BANANA BARS are soft, cakey, and sticky!  Tell me it sounds delish. They are the perfect fall crowd pleasing dessert. So much flavour and texture that any family will devour. 
Don’t you love how simple the ingredients are?


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: