When the going gets tough, healthy comfort food can really come in handy – keeping you from devouring lots of less healthy fare. And, what better comfort food than pumpkin with its fibrous, wholesome goodness? These pumpkin squares are a fun & different twist on a familiar holiday season treat. If you prefer to keep it vegan, see the eggless option below.
(Makes 9-12 pumpkin squares)
Pumpkin Square Ingredients
1/2 cup canned pumpkin, with no additives
1/2 cup almond butter
1/3 cup pure maple syrup, or honey
Ener-G Foods egg replacer, equivalent of 2 eggs (vegan option), OR 2 regular eggs (non-vegan option), choose 1 or the other
2 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
1/2 cup candied ginger, sliced thin
Combine all ingredients in a medium bowl, (reserving a small amount of ginger to sprinkle on top of batter), and mix well.
Pour batter into a lightly oiled 8”x 8” pyrex baking dish or metal baking pan, and sprinkle reserved ginger pieces on top.
Bake at 350 F for 30-35 minutes, or until the edges are slightly browned and the center is firm.
Cashew Cream Ingredients (optional topping):
1 cup raw cashews
½ cup water
3 tbsp pure maple syrup
1 tsp pure vanilla extract
1 tsp pumpkin pie spice
½ tsp cinnamon
dash of salt
Blend all cashew cream ingredients in a high speed blender or food processor until smooth and creamy. Add a generous dollop to each square when ready to eat.
Gwen Coveny is an enthusiastic foodie with a focus on creative, vegetarian entrees and healthy treats. She spends countless hours experimenting with recipes and she finds joy in getting friends and family to try new things. Stay tuned for more culinary inspiration from Gwen in 2015.