1/2 cup spelt flour (or white flour, oat flour, etc.)
1 tsp cinnamon
1/4 tsp pumpkin pie spice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work.
5 tablespoons brown sugar, or agave.
1/2 cup canned pumpkin (or cooked, pureed pumpkin)
2 tablespoons milk of choice
2 tablespoons applesauce (oil will also work)
1/2 tsp pure vanilla extract
- Preheat oven to 350 F.
- Combine dry ingredients, then add in wet.
- Spread into an oiled 7×5 pan (or double the recipe for an 8×8) and cook for 14-15 minutes.
Note: You can sub agave for the sugar; they’ll just be fluffier/cake-ier. For a sugar-free version, you can use xylitol. Subbing applesauce for is fine or coconut oil is really good, but veg oil is ok too. You can, if necessary, omit the egg completely.
SSU Note: To use more whole food ingredients we substituted Katie’s frosting with the frosting from Straightup Food’s carrot cake recipe. Or use the one below.
1/2 cup silken-firm tofu (I use Mori-Nu)
2 tablespoons plus 2 tsp Tofutti non-hydrogenated cream cheese
1/4 teaspoon vanilla extract (or more)
stevia (or other sweetener to taste)
cinnamon as desired
- Blend the tofu until smooth.
- Then add the other ingredients and blend again.
- Then spread over bars
Note: You don’t need to frost the bars. You can also add apple butter, vegan butter, or nut butter as a makeshift frosting.