Pumpkin and Carrot Breakfast Cake
Makes 24 small squares
1.5 c whole wheat pastry flour
1.5 c rolled oats
1/2 c carrot Vegnola
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cardamom
1/2 tsp ground ginger
1/4 tsp sea salt
2 tbsp ground flax mixed with 4 tbsp water
15 oz pumpkin puree
1/2 c brown sugar
1/4 c coconut oil
1/4 c maple syrup
1- Preheat oven to 350F and grease an 8"x12" dish and line with parchment paper.
2- Mix dry ingredients in a bowl and set aside.
3- Mix together wet ingredients in a separate bowl.
4- Slowly pour wet ingredients into dry ingredients and mix well.
5- Pour into prepared pan and smooth over.
6- Sprinkle extra Vegnola over the top and gently press into the mixture.
7- Bake for 25-35 minutes or until the middle is firm.
8- Remove from the oven, cool and then slice.
9- Serve with yogurt, custard or fresh fruit.