Gooey Pumpkin Squares

Makes: 12 squares
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 40 minutes
Ready in: 55 minutes

• 2 cups gluten free flour
• 1/2 cup evaporated cane juice (or any kind of sugar will do!)
• 1/2 tsp. baking soda
• 1 tsp. vanilla
• 1/2 cup unsweetened apple sauce
• 3/4 cup pumpkin butter (I used Trader Joe’s)
• 3 flax eggs, divided
• 1/2 tbsp. flour
• 2 tbsp. evaporated cane juice
• 2 tbsp. earth balance, softened
• 2 tbsp. almond milk
• 1 tsp. cinnamon

Directions: Combine 2 cups gluten free flour, 1/2 cup evaporated cane juice, and 1/2 tsp. baking soda in a large mixing bowl. Whisk until the ingredients are combined and reserve 1 cup of the flour mix in a separate mixing bowl. In two small bowls, make your flax eggs (one in one bowl, two in the other). For the one flax egg, mix 1 tbsp. flax with 3 tbsp. water and set aside. For the two flax eggs, mix 2 tbsp. flax with 6 tbsp. water and set aside. Mix the remaining flour mix with 1/2 cup unsweetened apple sauce, 1 tsp. vanilla, and 1 flax egg. Grease an 8×8 baking dish and pour the batter into the dish, spreading evenly.

In another small bowl, mix the 3/4 cup pumpkin butter, 2 remaining flax eggs, and 2 tbsp. almond milk. Whisk until smooth, and pour over the batter in the baking dish.

Mix the remaining 1 cup flour mix with 2 tbsp. evaporated cane juice, 2 tbsp. softened Earth Balance, and 1 tsp. cinnamon. Use your hands to “cut” the Earth Balance into the flour until it is crumbly. Spread over the top of the pumpkin butter layer.

Bake in a 350 degree Fahrenheit oven for 40-50 minutes, or until golden brown.