Recipe from Ricki's Kitchen: Pumpkin Chocolate Chip Squares

Here’s a vegan recipe that’s been adapted from Martha Stewart’s Everyday Food magazine to be egg and dairy free.  A bit indulgent, but a great treat for a special occasion!

 Pumpkin Chocolate Chip Squares

1 cup Sucanat or organic sugar
2/3 cup pure sunflower or high oleic safflower oil

1 T flax meal
1/4 cup soy or rice milk
2 tsp pure vanilla extract
1 cup pumpkin puree (canned or fresh)
2 cups light spelt flour
1 T pumpkin-pie spice
1 tsp baking soda
3/4 tsp salt
1 12 ounce package semisweet chocolate chips

Preheat oven to 350F.  Grease and flour a 9 x 13 inch pan, or line with parchment paper.  

In a large bowl, mix together the Sucanat, oil, flax, milk, vanilla, and pumpkin.  Allow to sit while you mix together the dry ingredients, or at least 2 minutes.

In a smaller bowl, mix together the flour, spice, soda, and salt.  Add the dry ingredients to the wet and mix well.  Stir in the chocolate chips.  

Spread evenly in the pan and bake until light golden edges pull away from sides of pan, 35-40 minutes.  A knife inserted in the centre should come out clean. Cool completely before serving.  Makes 16-20 servings.

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