Toffee pumpkin squares

These dense and rich toffee squares are a seasonal variation of this original sticky toffee pudding recipe. However this time with a few tweaks to include pumpkin instead of sweet potato, and instead of serving these warm with a pouring sauce, I would serve these cold simply with their sticky topping….this is a ‘messy fingers’ situation!  Of course you could also serve these squares warm if you preferred.

In my original recipe I used spelt flour, but here I used my typical GF flour combo, you’d never know the difference. I’d encourage you to try with your own favourite flour mix since the relative ratio of flour is not particularly high so you should be able to substitute other ‘flours’ without compromising the taste or texture. If you want a more cakey texture increase the baking soda, and likewise if you want a really dense crumb you could omit the baking soda altogether.

I made these squares for a friend to take to a work event a week or so ago, gluten free was a specific requirement. I made 36 little cakes in all including these almond raspberry chocolate torte slices (as seen in the photo) and also these double banana blondies (still in the oven at the time the photo was taken!)….all the choices were at the request of my friend (good choices!)  I was up late into the night trying to get them finished for him to take to work the following morning, but it was all worth it when such a positive report rolled in the next day!

Recipe: Toffee pumpkin squares

Makes 16 small squares

Ingredients

1 cup cooked pureed sweet pumpkin

¼ cup soy yoghurt

1/3 cup coconut butter- melted

1/3 cup dates- softened

½ cup mashed/pureed chickpeas

3 tbs brown rice syrup (or maple syrup) plus ¼ tsp stevia

2 tsp vanilla extract

1 tsp cinnamon

1 cup spelt or GF flour (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)

2 tbs cacao powder (or cocoa powder)

½ tsp baking powder

¼ tsp baking soda

A pinch salt

For sticky toffee top:

¼ cup softened blended dates

3 tbs brown rice syrup

Method

Blend the wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients and mix together until well mixed. Spoon mixture into a parchment lined 8x8 baking tin and smooth the top. Bake in oven at 180C for approx. 8 minutes.

Whilst the cake is in the oven blitz the dates to form a paste and add the syrup.

Remove the pudding from the oven after 8 minutes and use a toothpick to make holes all over the top of the cake- approx. 100 holes. Spoon the toffee sauce over the top and smooth over allowing it to seep into the holes (much of the sauce will remain on top as a sticky layer).

Return to the oven for a final 5 minutes cooking time. Once cooked, allow to cool before slicing into squares.

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.