We still are enjoying pumpkin.
Pumpkin Squares (gluten-free, vegan, low-sugar)
- 1/3 cup millet flour (we used sprouted)
- 1/3 cup brown rice flour (we used sprouted)
- 1/3 cup arrowroot
- 3/4 tsp baking soda
- 2 tbsp flax meal
- 1/2 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 cup xylitol
- 3/4 cup -1 cup pumpkin puree (we did 3/4 all we had left, but think 1 cup would do great)
- 1/4 cup coconut oil (or oil of choice)
- 2 -4 tbsp warm water
Pre-heat oven to 350. Place dry ingredients into a bowl and mix together. Then add wet ingredients. Batter will be slightly thick. Spread into 7 in square pan (lightly greased). Bake for 20-25 minutes.
*Note – the first time we made this we tried making it in the dehydrator, but just did not work. So feel free to experiment and let us know if you try it in the dehydrator.
*Second note – we did found it to be a little dry, but we notice when we use sprouted flours they tend to soak up all the moisture and have a strong flavor.
*Third note – we were not going to share this recipe because not quite perfect in taste (still getting used to things sweetened with xylitol). So for some reason these bars tasted good but also different, does that make sense? We are not sure if it was too sweet or not enough, or maybe needed more pumpkin flavor?!?
- if you do not eat gluten-free you can use 1 cup of flour
- if you do eat gluten-free sub any gf flours and starch of your choice, just remember each “flour” will provide a different taste and texture
- sweet potato or any squash puree would work great instead of pumpkin
- non-dairy milk could be used instead of water
- if want to use stevia, do about 1/2 – 1 tsp stevia, depending on your level of sweetness and how much you like stevia (although any sweetener can be used, just might have to add more or less water)
Cashew Lucuma Frosting:
- 1 cup soaked cashews (we soaked them for about 1 hour)
- 2 tbsp lucuma
- 1 tbsp vanilla (remember we use an alcohol free vanilla, so adjust to your liking)
- 1/4 tsp cinnamon
- 1/4 cup water
Blend in blender till smooth.
- coconut butter instead of cashews (although we were trying to do a coconut free frosting for those who do not like the coconut)
- use a few drops of stevia or sweetener of choice for lucuma (another great way to use lucuma, check out our friend Lori’s recipe for vegan chia cookies)
- carob or cocoa for the lucuma
we are in love with this frosting for some reason
*Another note – we love the taste of lucuma, so our frosting has that flavor. If you do not like it or have no idea what it taste like, check out Navitas Natural video on it. Lucuma has a maple-like flavor, not too sweet but provides an unique sweetness. Naturally low in sugar!
Enjoy your Friday!
Till next time,