Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and coat a 9x9-inch baking dish with non-stick spray.
- In a large mixing bowl, combine the pumpkin puree, non-dairy milk, and melted vegan butter. Whisk until smooth.
- Add in the organic cane sugar, baking powder, vanilla extract, and salt. Mix until well combined.
- Gradually fold in the all-purpose flour until no dry patches remain.
- Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for about 10-15 minutes, then cut into 12 squares. Optionally sprinkle with turbinado sugar.
- Serve warm, optionally with a glass of oat milk or coffee.
Nutrition
Notes
Store bars in an airtight container at room temperature for up to 3 days. For longer storage, freeze individually wrapped bars for up to 3 months.
