Pumpkin bars with maple cashew frosting and walnuts
ground flax seeds
pumpkin pie spice
coconut sugar or granulated sugar of choice
cashews soaked in hot water for 30 minutes
full-fat coconut milk
handfuls chopped walnuts
Preheat your oven to 180 degrees Celsius. Line a square brownie baking pan with parchment paper.
First, prepare the flax 'egg' by mixing ground flax seeds with water. Let it sit for at least 5 minutes.
Combine oil, maple syrup, vanilla extract, plant milk and flax 'egg's in a small bowl.
In another bowl, combine flour, baking powder, pumpkin pie spice, sugar and salt. Then add wet ingredients to the dry ones and mix until just combined.
Transfer batter into pan and spread evenly into the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool down in the pan completely.
Meanwhile, prepare the cashew frosting by blending cashews with all the other ingredients in a high speed blender. Refridgerate until bars have cooled down.
Spread cashew frosting onto pumpkin bars. Sprinkle with chopped walnuts. Then cut into 12-16 squares.
Store in the fridge in an air-tight container for up to five days.