October is not only my birthday month but also the beginning of the pumpkin craze that everyone eventually goes on so its safe to say that I love October for more than 1 reason. This got me to venture onto the internet in search for a quick yet gluten free pumpkin dessert. I came across this delicious grain-free pumpkin dish that seemed extremely easy to make on Detoxinista‘s website.
The result was mouth watering, the squares came out spongey and delicious and it literally took me no longer than under 10 mins to whip up the batter and only 20 mins in the oven. A healthy snack full of spices and flavours. I see this becoming my dessert of the season as it would go really well with a warm cup of tea especially during those dark winter days. (At least if you’re living in the northern hemisphere that would be the case at this time of the year). Otherwise its a great dish to prepare when going over to a friends place for dinner or simply to entertain those visiting you!
Without further ado I present the gluten free pumpkin recipe below and fully recommend making it!
1/2 cup pumpkin puree
1/2 cup almond butter
1/3 cup honey
2 tsp pumpkin pie spice ( or 1tbs cinnamon, 1/4 tbs nutmeg, and 1/4 tbs cloves)
1 tsp vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
1.Preheat the oven to 180C.
2.In a bowl mix all the ingredients together until well blended.
3.Line a baking tray ( approx. 8×8 inch ) with baking paper.
4.Pour the mixture onto the tray and place in the oven.
5.Bake for 20-25 minutes or until you insert a toothpick and it comes out clean.
6.Allow to cool before cutting and serving.