They would make the perfect school snack and would travel well for picnics due to their density.
Of course we couldn’t resist adding a little dollop of Cream Cheese Frosting to the top (see picture below)!
- 1/2 cup sorghum flour
- 1/2 cup coconut flour
- 1/2 cup quinoa flakes
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1 1/2 cup organic light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 5 tsp Pixie Dust
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 organic eggs
- 1 cup cooked pumpkin puree
- 1/4 cup Nutiva Organic Coconut Oil
- 1/2 cup organic applesauce
- 2 tsp Simply Organic Vanilla Extract
Preheat the oven to 350 degrees.
Line a 9×13-inch baking pan with parchment. (TIP: wet the parchment paper first and it is much easier to work with)
In a mixing bowl, whisk together the flours, sugar, baking powder, baking soda, Pixie Dust, and spices.
Make a well in the center of the dry ingredients and add in the eggs, pumpkin, coconut oil, applesauce and vanilla extract.
Beat for two minutes until the batter becomes smooth and slightly sticky.
Scoop the batter into the pan and spread evenly, smoothing out the top.
Bake on the center rack for 25 to 35 minutes, until the center is firm to the touch. Cool on a wire rack.
Frost with cream cheese frosting (recipe can be found on at the bottom of my Gluten Free Hummingbird Cake recipe).