Pumpkin Mochi Bars (vegan, gluten-free, oil-free)
These pumpkin mochi bars are a delicious cross between pumpkin pie and mochi. It’s filled with warm spices, chewy, and dense like mochi.
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Ingredients
- 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
- 3 Tbsp cashew butter (or any nut/seed butter)
- 1/3 cup + 2 Tbsp brown sugar (or coconut sugar)
- 1/2 cup full-fat coconut milk (from the can, stirred well)
- 1/2 cup pumpkin puree
- 1/2 tsp vanilla extract
- 1 cup Mochiko sweet rice flour
- 3/4 tsp baking powder
- 1/8 tsp sea salt
- 1 heaping tsp pumpkin pie spice
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees F. Line an 9x5 inch loaf pan with parchment paper. I sprayed the pan first before laying down the parchment paper. It helps the parchment paper stay put.
- In large bowl, add the sweet rice flour, baking powder, salt, pumpkin pie spice, and cinnamon. Whisk until well combined.
- In a medium bowl, make the flax egg by combing the ground flaxseed and water. Set aside and let it thicken for 5 minutes. Add the cashew butter, brown sugar, coconut milk, pumpkin puree, and vanilla extract. Whisk until well combined.
- Add the wet to the dry. Whisk until well combined. Pour batter into the lined loaf pan. Smooth batter evenly into the pan. Sprinkle some optional pumpkin seeds on top. Bake for 50-55 minutes. Let it cool in the pan for 20 minutes then lift the mochi out with the parchment paper and place on a wire rack to cool completely. It is important to let it cool completely before slicing. Enjoy!
- Best when eaten fresh. Store leftovers in an airtight container up to 3 days on the counter. You can reheat leftovers in the microwave for 10 seconds or in a toaster oven. Leftovers will lose it’s crisp edges, but it’s still good!
Servings: 8