I have big love for all autumn food. The favourite of my faves being the great pumpkin. And my pumpkin love isn’t just about the amazing health benefits (although being a great source of beta-carotene, vitamin C and fibre doesn’t hurt), it’s everything else that comes with it: Thanksgiving feasts, trips to the farm, hikes to be surrounded by the beautiful autumn leaves, and the spices like cinnamon and ginger that often accompany pumpkin in recipes.
This recipe was not part of the plan at all, but I could not resist trying out the carton of Pacific Foods pumpkin puree that jumped off the shelf into my shopping basket. I am expecting a fresh pie pumpkin in my organic food delivery today, so I made a promise to myself to use this pumpkin puree immediately.
I’m happy with the results, although in hindsight I would have added some grated orange zest to the mix. These squares have totally satisfied my pumpkin craving nonetheless. Oh yeah, and the kids, husband and my sister liked them too 🙂
1/2 cup unsalted butter
3/4 cup of coconut sugar or succanat
2 teaspoons pure vanilla extract
1 1/2 cups of pumpkin puree
1 cup barley flour
1 1/2 cups whole spelt flour
1 teaspoon cinnamon
1 teaspoon freshly grated ginger
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup of bittersweet or semisweet chocolate chips
Preheat oven to 350 degrees F. Grease and flour a 9×13 inch baking pan.
In a mixer, cream together butter and sugar, beat until fluffy.
Add the egg, vanilla and pumpkin puree. Mix well.
In a separate bowl, combine the two flours, ginger, cinnamon, baking soda, and sea salt. Mix well.
Add the dry mixture to the wet mixture and mix gently, until combined.
Stir in the chocolate chips.
Spread batter evenly into the prepared baking pan.
Bake for 30-35 minutes, until it’s beginning to pull away from the edges of the pan and just starting to brown.
Let cool on a baking rack in pan for about 15 minutes, then gently loosen the edges and invert onto rack to finish cooling.
You want one don’t you?