Simple Pumpkin Spice Squares {vegan, gluten-free, sugar-free}

I know I’ve said it before, but I love simplicity. And early pumpkin season!

pumpkin spice 1

As a PWD* – and like most health-conscious peeps – I tend to avoid the refined sugary carbs.

I’ve experienced a fair share of being the ‘odd’ one out at birthday parties, free cupcake hour at the office and trick-or-treating. As a kid, I loved the Halloween homes who gave out pencils and toothbrushes. I was also lucky to have a mom who fed me organic, whole nourishing foods on the regular.

Aside from icky artificial sweeteners, the only added sweet that doesn’t seem to have an alarming effect on blood sugar is stevia. I still need to bolus (a.k.a. inject insulin) for dates, maple syrup, honey and coconut sap – no matter how raw, pure or vegan they are!

I usually stick to the motto of less is more. And sometimes, we just need a little treat. Ya know?

So in the spirit of upcoming fall flavours, here’s a pumpkin-infused dessert that’s naturally sweet. Pure pumpkin happens to be a lovely source of fiber, zinc and selenium. Coconut flour is also rich in fiber and plant-based iron.

pumpkin spice 2

Simple Pumpkin Spice Squares

Recipe inspired by The Detoxinista

Ingredients

  • 1.5 cups of pumpkin puree, fresh or canned (I used this organic non-BPA lined can brand)
  • 3/4 cup coconut flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3/4 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened apple sauce
  • flax egg (or organic free-range egg, if not vegan)
  • Optional sweeteners (I prefer mine plain but guests may like it sweeter): 2 tbsp raw stevia, 1/4 cup pure maple syrup, 4-5 blended dates

Optional Whipped Coconut Cream Topping

  • 1 can full fat coconut milk, chilled in fridge overnight
  • 1 tsp pure vanilla extract
  • 1 tsp maple syrup (if desired)

Method

  1. Preheat oven to 350 degrees and grease an 8×8 baking pan with virgin coconut oil.
  2. Mix all ingredients in a bowl and stir until blended nicely (no clumps).
  3. Bake at 350 for 35-40 minutes, or until the middle is firm and edges are golden.
  4. Let cool, cut into squares and enjoy!
  5. For the coconut cream – scoop off thickened cream from top of can into a stand-mixer bowl, add vanilla and whip until fluffy (save bottom liquid for smoothies).

I sliced my batch into 9 squares (3 X 3) for the following approximate nutritional breakdown per square:

11 g complex carbohydrates, 5 g fiber, 2 g protein and 2 g fat

Happy, healthy treating! ❤

*person living with type 1 autoimmune-related diabetes.
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One thought on “Simple Pumpkin Spice Squares {vegan, gluten-free, sugar-free}

  1. Pingback: Simple Ways to Ease the Seasonal Transition | miss insulin

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