My favorite time of the year is over us. Ahh fall! So happy you are here…. Here’s a cozy, tasty treat that has fall written all over. It resembles a brownie, but is all pumpkin-goodness… Yummy.
Vegan Pumpkin Squares
- 6 oz (170 g) coconut oil, melted
- 1 cup (130 g) canned pumpkin
- 1 1/3 (205 g) coconut palm sugar
- 1 tsp vanilla extract
- 1 1/2 cup (130 g) whole wheat flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground ginger
- 1/4 tsp cloves
- 1/4 tsp all spice
- 1 Tbs ground flaxseeds
- 2 Tbs water
Turn the oven on to 350 degrees. Spray a 9×13 inch baking pan.
In a small bowl mix flaxseed and water. Set aside.
Melt coconut oil in a microwave. Whisk in palm sugar, vanilla and pumpkin.
In a separate bowl, mix all the dry ingredients.
Add flaxseed mixture to the wet ingredients and then add the dry.
Make sure everything is combined.
Spread the batter out into the prepared pan.
Bake in the middle of the oven for 30 min.
Cool on rack. Cut the cake into squares in whatever size you feel like.