Pumpkin Butter Squares
Makes 1 9x13 baking dish full
To make the squares: preheat oven to 350 degrees
2 cups white whole wheat flour or whole wheat pastry flour
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
1 cup evaporated cane juice sugar or reg. sugar
1/2 cup earth balance original butter
In a standing mixer or hand mixer, combine all the ingredients until the butter is distributed very well. and there are no noticeable chunks. The mixture should look like fine sand. Reserve 1 cup of this mixture, and set it aside for the top layer. With the remaining cake mix, add...
1/4 cup melted earth balance butter
1/2 cup unsweetened applesauce
2 tsp apple cider vinegar
mix well until all ingredients are incorporated. Lightly spray a 9x13 inch rectangular baking dish with cooking spray. Press the mixture into the the pan.
Pumpkin Butter Layer:
2 cups of homemade pumpkin butter
1 Tbsp. arrowroot powder or cornstarch
3 Tbsp. white whole wheat or whole wheat pastry flour
1/4 tsp xantham gum (this will help to hold this mixture together)
1/2 block of firm tofu
6 Tbsp. soymilk/almond milk
Mix the pumpkin butter, 3 Tbsp. milk, arrowroot/cornstarch. flour, and xantham gum. Mix to blend. In a blender blend the firm tofu with the additional 3 Tbsp. milk. Then mix the pumpkin mixture with the tofu mixture and blend well. Layer this mixture on top of the cake layer.
Top crumble layer:
reserved 1 cup cake mix
1 Tbsp. white whole wheat or whole what pastry flour
1/4 cup evaporated can juice sugar, or reg. sugar
1 cup rolled oats
3 Tbsp. Earth Balance Butter
4 Tbsp soymilk/almond milk
mix ingredients well and crumble over the top of the pumpkin butter layer. Bake for 40 minutes at 350 degrees. After cooking, allow to cool completely! This needs to be treated kind of like pumpkin pie. It needs about 1 day to let the pumpkin mixture fully set. Cut into squares and enjoy! These are to die for! So so yummy!