- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1/2 cup unsweetened canned pumpkin purée
- 3/4 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 3/4 cup gluten-free rolled oats, ground into a flour (Or use 3/4 cup + 1 tablespoon oat flour)
- 3/4 cup gluten-free rolled oats
- 3/4 cup almond flour (not almond meal)
- 1 tablespoon arrowroot powder (for enhanced binding)
- 1/2 cup pecan halves, chopped
- 2 tablespoons mini non-dairy chocolate chips, for garnish
- Preheat oven to 350F and line an 8-inch square pan with parchment paper.
- Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.
- In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.
- Pour in the flax egg and vanilla extract and beat until combined.
- Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.
- Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.
- Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down.
- Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake.
- Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.
Tips: 1) Instead of coconut sugar, you can try using Sucanat or natural cane sugar. Also, if you’d like a less sweet square you can try reducing the sugar a bit. 2) To make the freshly ground oat flour, add 3/4 cup rolled oats into a high speed blender. Blend on high until a fine flour forms. You can also simply use store-bought oat flour (3/4 cup + 1 tablespoon should do it).
Note: I substitute bananas for sugar and gluten free all purpose flour for almond meal.
Cut into 9 squares each square is approximately 119 calories