Now that Halloween’s over, and the candy is all gone *hangs head in shame*, I thought that a healthier kind of treat was in order… Something whole grain. Something lower in fat. Something free of refined sugars. And since it’s still autumn, how about something with pumpkin ;-)
Several try and fails inched me towards this recipe. A moist and tender square, that is not too sweet. It makes a great snack or (as in my case) breakfast.
I’m going to be upfront here. This recipe contains what some may consider to be a a specialty ingredient… Date Sugar… If you are unfamiliar with date sugar, it is considered by many to be a more wholesome, less processed sweetener than most, retaining much of it’s fiber and some nutrients. It is essentially, dried, ground dates. Sounds pretty good, eh?… Ok, now for the down side. It doesn’t dissolve like other sweeteners, and adds a strong flavor. This means that it’s uses are limited. That being said, it works beautifully in these squares… So where do you find date sugar? Check your natural food store or try making your own (see ohappydaisy for instructions).
Pumpkin Date Squares
1 cup Spelt Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1 tsp Pumpkin Pie Spice
2 tbsp Ground Flaxseed
1/4 cup Water, warm
1/3 cup Canola Oil
1/2 cup Date Sugar (I used Bob’s Red Mill)
2 tbsp Pure Maple Syrup
1 tsp Maple Syrup Extract (or Vanilla)
1 cup Canned Pureed Pumpkin (not pumpkin pie filling)
1/4 cup Chopped Walnuts (I used a generous 1/4 cup)
Preheat oven to 350°F and prepare an 8×8 inch square pan (line with aluminum foil and lightly grease foil).
Stir together the flour, baking powder, baking soda, cinnamon, and pumpkin spice. Set aside.
Stir together the flaxseed and water. Set aside to become goopey.
Mix the oil and date sugar. Blend in the maple syrup, extract, and flaxseed mixture. Add the pumpkin and mix until thoroughly combined.
Mix the dry ingredients into the wet.
Spoon batter into the baking sheet, leveling and smoothing surface.
Sprinkle evenly with walnuts, pressing them lightly into the batter.
Bake for 25 – 30 minutes, until an inserted toothpick comes out clean.
Cool in the pan, on a wire rack.
Store tightly covered in refrigerator.
I find that the texture is better the next day.