Recipe: Pumpkin Oatmeal Anytime Squares

Ingredients

1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
½ cup unsweetened canned pumpkin purée
¾ cup coconut sugar
1 teaspoon pure vanilla extract
½ teaspoon baking soda
½ teaspoon fine grain sea salt or pink Himalayan sea salt
1 ½ teaspoons cinnamon
½ teaspoon ground ginger
⅛ teaspoon ground nutmeg
¾ cup gluten-free rolled oats, ground into a flour (or ¾ cup + 1 tablespoon oat flour)
¾ cup gluten-free rolled oats
¾ cup almond flour (not almond meal)
1 tablespoon arrowroot powder
½ cup pecan halves, chopped
2 tablespoons mini non-dairy chocolate chips (for garnish)

Preheat the oven to 350°F and line an 8-inch square pan with parchment paper.
Mix the flax egg in a small bowl and set aside to thicken for about 5 minutes.
In a large mixing bowl, beat the pumpkin and coconut sugar until combined.
Add the flax egg and vanilla extract, and beat until combined.
Mix in the baking soda, salt, cinnamon, ginger, and nutmeg, and beat again.
Add the oat flour, rolled oats, almond flour, arrowroot powder, and chopped pecans, and beat until combined.
Spoon the dough into the prepared pan and spread it out evenly. Sprinkle chocolate chips on top and press down.
Bake for 15-19 minutes until lightly golden and firm to the touch.
Let cool in the pan for 10 minutes, then transfer to a cooling rack for another 10-20 minutes before slicing.

Servings

9-12 squares

Calories

170

Total fat

Total carbohydrates

24g

Total protein

Sodium

160mg

Cholesterol

0mg