Vegan Pumpkin Bites

Ingredients

Crust

• 1 1/2 cups quick oats or rolled oats (divided)
• 1 cup sorghum flour (or other whole grain)
• 1/2 teaspoon baking powder
• 1/2 cup brown sugar, firmly packed
• 1/2 teaspoon cinnamon
• 1/2 cup applesauce or apple butter
• 2 tablespoons water

Filling

• 15 ounces pumpkin (canned or cooked and water pressed out)
• 12 ounces extra-firm silken tofu (lite preferred)
• 1/2 cup turbinado sugar (or regular sugar)
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (freshly grated)
• 1/2 teaspoon ginger
• 1/2 teaspoon allspice
• 1 teaspoon vanilla extract
• 1/2 teaspoon rum extract (optional)
• 2 tablespoons agave nectar (or other liquid sweetener)
• 1 teaspoon salt

Topping

• 1/4 cup quick oats or rolled oat (the remainder of divided)
• 2 tablespoons brown sugar
• 1/4 cup walnuts, roughly chopped
• 2 tablespoons crystallized ginger (I used Penzey's but here's a vegan option)

Directions

1. 1

   Preheat oven to 375°F Line the bottom of a 9x13-inch nonstick baking pan with parchment paper.

2. 2

   Crust: Place 1/2 cup of the oats in a blender and crush them to a fine powder. Mix the oat flour with the other dry ingredients of the crust in a medium mixing bowl. Add the apple sauce and water and stir until well-moistened. If necessary, add additional water a teaspoon at a time until all flour is moist. Pour it into the prepared pan and press it into the pan until the bottom is evenly covered.

3. 3

   Filling: Place all the filling ingredients into a blender or food processor. Process until all ingredients are thoroughly combined. Pour filling on top of crust and smooth with a spatula.

4. 4

   Topping and Baking: Mix the topping ingredients together and sprinkle on top of the filling. Bake for 40-45 minutes, until pumpkin is set in the middle. Remove from oven and run a non-metal knife or spatula around the edges. Cool for at least 15 minutes before cutting into 48 squares.