Alright folks, it’s officially fall.
The autumn equinox has passed and from now on days get shorter and colder and all around more depressing.
But before all that we get the lovely season that is fall. Crisp air, colorful leaves, and pumpkin and apple filled foods galore. It’s time I started spreading some fall cheer, no?
There’s one recipe that’s get’s 10x more popular as September rolls around. It’s the first recipe ever posted on this blog, and it’s one of the simplest ones as well. I love it, you love it, everyone loves it. After all, who can resist pumpkin squares
Certainly not me, which is why I decided to re-do the recipe this season to make it even better. Looking back on that recipe there are some things I don’t like about it. For example, the white flour and white sugar that I used. Back then, I didn’t have all my special sweeteners and spelt flour packages. Now I’ve got ’em and i wanted to healthify those pumpkin squares even more.
Behold, the delicious result. Pumpkin squares with no white sugar, no white flour, no oil, and no butter. Oh yeah, and they’re pretty darn delicious as well.
Pumpkin Squares (Version 2)
- 1 cup spelt flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp ground ginger
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup pumpkin puree
- 2 egg whites
- 1/4 cup maple syrup
- 1 tsp vanilla
Preheat oven to 350F. Grease an 8×8 square pan. In a large bowl, whisk together dry ingredients. In another bowl, mix together pumpkin, egg whites, maple syrup, and vanilla. Add wet ingredients to dry and mix until a thick batter forms. Scoop into prepared pan and spread into an even layer. Bake for 25-20 minutes, until firm. Bars will be a bit gooey at first, but if you let them sit overnight they will dry out a bit and become less gooey. It’s your choice how to eat them. When serving time comes, cut into 16 squares.