The Bestest Gluten Free Pumpkin Bars, EVER!!!

I found a pumpkin bar recipe at Elana's Pantry (http://www.elanaspantry.com) and adapted it a bit for what I had here at the house. This is a great website with lots of resources for people who can't have gluten or who are trying to make more organic or healthier foods. This first one is my version...and it was YUMMY!!! The second recipe is from Elana's website. Enjoy!!

Pumpkin Bars
1 can of puree pumpkin
½ cup agave nectar

½ cup sugar (or if you don't want to use sugar, just double the agave)
4 eggs (or 4 tablespoons of ground flaxseeds + 8 tablespoons of milk)
1 recipe almond pulp left over from making almond milk (Julie's Almond Milk Recipe)

1 cup rice flour (or you could use 2 recipes of almond pulp)
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon pumpkin pie spice

1. In a food processor, combine pumpkin, agave, sugar and eggs and pulse for 2 minutes
2. Pulse dry ingredients into wet for a full minute, until well combined
3. Pour batter into a greased 9x13inch baking dish
4. Bake at 350° for 30-35 minutes
5. Serve naked or with whipped cream

Elana's Pantry Pumpkin Bar
½ cup pumpkin (acorn, butternut or other squash) puree
½ cup agave nectar
2 eggs
1 cup blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves

1. In a food processor, combine pumpkin, agave and eggs and pulse for 2 minutes
2. Pulse dry ingredients into wet for a full minute, until well combined
3. Pour batter into a greased 8x8 inch Pyrex baking dish
4. Bake at 350° for 30-35 minutes
5. Serve naked or with whipped cream