new recipe from this post and was impressed! It had a great texture and was quite delicious! It is a fall counterpart to these GF, vegan chocolate chip bars. These bars would make great travel (air or car) or lunchbox snack. And I could see them on a brunch table or Christmas breakfast.
I swapped out the flour for ground oats and and used medjool dates instead of the sugar. Assuming your oats are from a pure source, this should be gluten free.
Mix 1 TB flaxmeal and 2 TB water. Set aside.
3/4 C roasted pumpkin (without skin), or canned pumpkin puree (or cooked winter squash)
1/2 C rice milk or other nondairy milk
2 pitted medjool dates
In food processor, grind 1 C oats into meal/fine flour. Add:
1 tea baking powder
1/2 tea baking soda
1/4 tea salt
1/2 tea cinnamon
1/2 tea ground ginger
1/4 tea nutmeg
Mix the dry and wet ingredients (including the flax mixture and pumpkin).
Pour into a greased 8x8" baking pan.
Now the food processor is empty, pulse crumb topping until chunky texture:
1/2 C pecans
1/4 C pitted medjool dates
1/4 C oats
2 TB coconut oil
Crumble the topping over the batter.
Bake for 25 minutes at 350 F.