Ginger-Pecan Crusted Warm Pumpkin squares (Vegan/Gluten free/Grain free)

This was so fun and EASY to make. I am so ready for Fall and felt this was a great, not to mention tasty, way of welcoming the season change.











All you'll need:
1/2-1 C. Pureed pumpkin
1 banana
1 tbsp. Vanilla
1/2 tsp. Nutmeg
1/2 tsp. fresh grated ginger
2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
dash baking powder
4 tbsp. Almond Flour
5-7 Tbsp. Nut milk

Line a square dish with parchment paper, pour in the batter and spread out evenly to each corner.
Pop in the oven @350 for 15-20 minutes.

If you're having a very big sweet tooth try this topping to spread on after baking:

Topping:
1/2 C. Roughly chopped pecans
1/4 C. Diced ginger candies/slices
1 tsp. Ginger
1/2. C Coconut Sugar
1/4. C. Vegan Butter

Stir above ingredients in a pan on the stovetop at medium heat until melted together, let cool slightly and spread overtop on Ginger cake. Pop cake with topping into fridge. ENJOY!

Tasty Tip♥: Heat up or enjoy cold, add nut milk overtop for a warm or cool treat the season!


Be sure to share your recipe pics on Instagram
Please♥

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