Yield 8 whoopies
Free of: gluten and top 8 allergens.
These sweet treats are the ultimate comfort dessert. They're squishy, cakey and creamy, and are absolutely a reason for celebration. No wonder they are a favorite at Camp Blue Spruce, the worry free camp for kids with food allergies.
For the cakes:
2 tbsp flaxseed meal
6 tbsp lukewarm water
2 cups gluten-free flour blend
1/2 tsp xanthan gum (omit if using a flour blend with xanthan gum)
1-1/2 tsp baking powder
1/2 tsp baking soda
1-1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp salt
1-1/4 cups canned pumpkin puree (not pumpkin pie filling)
1/2 tsp apple cider vinegar
1/3 cup pure maple syrup or light agave nectar
1-1/2 tsp vanilla extract
1/3 cup rice milk
2 tbsp canola oil or grapeseed oil
For the filling:
3 cups powdered sugar
3/4 cup shortening, such as Spectrum Organic Vegetable Shortening
3/4 tsp vanilla extract
2 - 3 tbsp non-dairy milk, divided, such as Rice Dream original
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/pumpkin-whoopie-pies/