Butternut squash is often ignored when it comes to making cookies and cakes. I hope this gluten free butternut squash cake bar recipe will encourage you to think out of the box when it comes to this nutritious vegetable :-).
If you love winter squash as much as we do, check out all of my delicious gluten free winter squash recipes!
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!
Shopping List:
- Gluten Free Flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- unsweetened coconut
- baking powder
- baking soda
- cinnamon
- butternut squash puree, 1 can
- coconut oil
- eggs
- vanilla
- maple syrup
- caramel chips
I guess the big question here is, would you tell your kids? These are wheat-free, gluten free, and completely Celiac safe!
Click here to see all of the cookie and bar recipes on this blog.
Tools:
- 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!
Gluten Free Butternut Squash Caramel Cake Bars
Easy gluten free butternut squash caramel cake bars.
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 329Total Fat: 15gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 192mgCarbohydrates: 45gFiber: 3gSugar: 21gProtein: 4g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
Molly
What an interesting idea for squash. I've made tons of items with it but it never dawned on me to use squash in desserts.
Sandi Gaertner
Glad to help inspire you Molly 🙂
Taylor Kiser
Loving that you used butternut squash in these! I can't wait to give these a try!
Sandi Gaertner
Thanks Taylor. The butternut squash keeps this cake really moist!
Hannah Healy
Such a good idea to put butternut into a sweet bar! These look great!
Sandi Gaertner
Thank you so much Hannah 🙂