I’d like to think I’ve been pretty good at not going overboard when it comes to halloween this year – the only decorations I’ve purchased this year are a couple bats from the dollar store. I love halloween, it’s one of my favourite holidays to prepare for. However, we only have so much storage space in our closets and garage that can hold all of our decor items. I’ve also been trying not to spend any more money on home decor items; Adam already cut me off from purchasing any more pillows this year -luckily there’s only a few months left til next year ;) With that said, I’ve been patiently waiting to take the decorations out for halloween, including going to get pumpkins.
With Adam being away I’ve been itching to go to the pumpkin patch, and hopefully next weekend when he’s home we can venture out to our favourite little farm in Ladner on Westham Island and pick up a wagon full.
One thing I haven’t been able to keep away from, however, is pumpkin puree. It seems to have found its way into my basket and into my baked goods. I was pretty disappointed to see that on Thanksgiving long weekend Wal-Mart had no cans of pumpkin puree in the entire store. Shocking. So, luckily I ventured over to my favourite store (& my very first job) Thrifty Foods. They had an abundance of pumpkin puree selection, and it was on sale, even better! So, I stocked up my basket incase of a pumpkin shortage, and can happily bake pumpkin goodies to my hearts desire this fall.
I couldn’t believe when I stumbled upon this recipe how easy it looked, and how delicious the outcome was. A pumpkin square that looks like a decadent wheat-laden goody, that is in fact dairy-free, flourless and even grain-free. You’d never know it because the end result is a fluffy, moist square like any other cake.
- 1 cup pumpkin puree
- 1 cup almond butter
- 4 eggs
- 1 tbs. ground flax
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- chopped dark chocolate or chocolate chips
- Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
- Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
- Add in the chocolate chips and fold using spatula.
- Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
- Allow to cool completely in the pan, then remove, cut and serve.
- Best kept on countertop, can be refrigerated.
- Can be refrigerated, or left on counter covered for 3-4 days. I used raw crunchy almond butter, but you can use regular almond butter. If you like the added crunch, you can add in some chopped almonds.