Butternut squash is often ignored when it comes to making cookies and cakes. I hope this gluten free butternut squash caramel cake bar recipe will encourage you to think out of the box when it comes to this nutritious vegetable :-).
Butternut squash is not technically in season yet, but this squash is a staple in our kitchen when the weather turns cold.
Luckily, I found cans of organic butternut squash puree at our local Sprout Market. If you read my blog last year, you will know I love to hide sweet winter squash in a lot of my dessert recipes. I have made:
The best part about hiding vegetables in my desserts? My kids often have no idea. (And I like to keep it that way!) It is a win-win in our house. My kids enjoy these nutritious treats, and I feel better knowing these treats are actually good for my kids!
I guess the big question here is, would you tell your kids?
These are wheat free, gluten free, and completely Celiac safe!
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Tools You Need To Make This Recipe:
- My favorite size baking dish! This makes just enough to keep your tummy filled up with yummy cake!
- These whisks keep my dry and wet ingredients blended perfectly!
Easy gluten free butternut squash caramel cake bars.
- 2 1/2 cups Bob's Red Mill 1 to 1 Gluten Free Flour (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1 cup unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 15 ounce can butternut squash puree 1 can
- 1/2 cup coconut oil
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup maple syrup
- 1/2 cup caramel chips
Preheat the oven to 350 degrees.
In a large bowl, add all dry ingredients and whisk to blend.
In a medium bowl, add all wet ingredients and mix well.
Pour wet ingredients into the dry ingredients and mix.
Spray coconut oil in a 9x9 baking pan.
Pour cake batter into the pan.
Bake for 20-25 minutes.
Allow to cool and serve.
More Yummy Cake Recipes to Try!