Spiced Pumpkin Squares
A gluten and dairy free treat reminiscent of pumpkin pie. I made the whole thing in the food processor – very easy.
Please note - if you want it gluten free use the alternative suggestion for spelt flour. Spelt does contain gluten.
Another hint: Steam the pumpkin leave to cool on a flat plate while you carry on with the recipe. Mash the banana into the pumpkin to speed cooling.
½ c soft butter or dairy free alternative
½ c cooking honey or unrefined sugar
1 egg
1 tsp vanilla essence
1 c mashed pumpkin
½ c raw mashed banana
½ c spelt flour (or ½ c rice flour with ½ tsp xantham/guar gum)
½ c chickpea flour
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
½ c raisins (optional)
½ c chopped walnuts (optional)
Pre-heat oven to 180 degrees C. (350 F)
Cream butter and honey/sugar. Add egg and vanilla.
Sift together dry ingredients.
Add all ingredients except fruit and nuts and gently combine.
Do not over-mix.
Finally pulse in the fruit and nuts if you want them.
Spread into greased 8 inch tin and bake for approximately 20 min – until firm and golden.