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Makes 24 servings. Difficulty
Easy
Ingredients
2 cups gf flour 1 cup sugar 1 cup walnuts, toasted and finely chopped 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon Dash of freshly ground nutmeg 1/2 teaspoon salt 4 large eggs, lightly beaten 1 15oz. can pumpkin 1/2 cup canola oil 1/4 cup soy milk 1/2 cup semi-sweet chocolate, finely chopped
Directions
Preheat the oven to 350°F. Lightly grease a 15x10x1 inch rimmed baking pan.
In a medium bowl, whisk together the gf flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
In a separate bowl, whisk together the eggs, pumpkin, oil and soy milk.
Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the chocolate.
Spread the batter evenly in the prepared pan and bake 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into 2-1/2 inch squares and serve.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click on the link in the Recommended Tools below.
We also used Scharffenberger’s semi-sweet chocolate packaged in bulk baking bars. These bars are gluten & casein free. Avoid using the smaller individually wrapped bars because they are wrapped at a different facility that also produces products containing dairy products.
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