This recipe is based off of the pie recipe on Cathy Fisher's website.
perfect for autumn
BUT WAIT! There's MORE! It is added sugar, salt, oil and dairy free.
I wanted to make a breakfast version of this in a square shape. Somehow square shaped food is more appropriate than pie shaped food in the morning?? hmm...
This recipe is definitely a work in progress (because I royally effed up the crust). SO! If you'd like to comment below with any tweaks and twists to improve the recipe, this can be like an ever-evolving collaborative yam pumpkin square recipe.
· 1/2 of a can/15 oz of plain pumpkin
· 3/4 cup (packed) baked yams or sweet potato (about 1/2 pound before cooking)
· 1 teaspoons vanilla extract
· 4 oz pitted dates ( about 7-8 medjool dates)
· ½ teaspoon cinnamon (if you like it)
· 1/2 cup old fashioned rolled oats
· up to 3/4 cup non-dairy milk
· ¼ teaspoon ground ginger (i used a 1/4 inch square of fresh ginger)
For Strawb-Razz Spread
· 1oz freeze strawberries (very rough measurements - this is going to taste good no matter what)
· 3/4 cup frozen raspberries
· parchment paper
· high speed blender or food processor
NOTE - if you want to give this recipe a crust, please check out the following vegan crust recipes:
You'll bake the crust, make the filling, then bake them both together. The following recipe is for yammy pumpkin squares without a crust. They are baked on parchment paper. Also a super option!
1. Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper.
2. Make oat flour. Grind rolled oats into flour by using a high-speed blender. Move to a bowl & mix in cinnamon with a fork or whisk. Set aside.
3. Put the dates, milk, and vanilla into the blender or food processor and set aside for 15 minutes (to soften dates).
4. Add cooked yams and pumpkin to blender or food processor. Blend ingredients until smooth.
5. Add dry ingredients (including ginger) to the blender or food processor. Mix until it is smooth. If you're using the blender, you'll want to mix using the blender tamper.
6. Transfer the batter into the pan and spread evenly. Bake for 30 minutes. Let cool before cutting & serving (or chill overnight for more firm breakfast bars).
7. While the bars are cooking, make your strawb-razz spread (optional). Add freeze dried strawberries and raspberries to the blender and pulse to a spreadable consistency. Set aside until squares are cool. Spread and even layer on bars and enjoy.
Please share this recipe if you know a friend or family member who would love it!
Love you and jobless,