Pumpkin Squares

Desperation is a great force for creativity in the kitchen!

I wanted something sweet and healthy the other night (2019 at the time of writing!) and created a concoction from what I found in the cupboards and fridge + a recipe I stumbled upon.

Yep, this is how I roll. I usually just mess around with ingredients as my brain can’t follow anything, but this time, I adapted the recipe (link below).

The result is soft, gooey and just yum. You do not need equipment (just a few measuring spoons and cups) or baking skills to make this a success. Pinky promise.


40g (1/2 cup) coconut flour
1 tbsp tapioca starch
½ tsp baking soda
a pinch of salt (1/4 tsp)

½ medium-sized roasted butternut squash
1 tbsp chia seeds plus 3 tbsp water, set for 10 minutes
6 tbsp nut or seed butter (I use almond or cashew)
60ml (1/4 cup) maple syrup, honey or date syrup

4 tbsp coconut sugar – optional; omit if your pumpkin is sweet or you desire less sweetness
1 tsp vanilla extract
50g (1/2 cup) chopped walnuts
100g (3/4 cup) dark chocolate (80%) or carob flakes – optional

1. Preheat your oven to 175C/350F and grease a square baking tin

2. In a small bowl, mix the flour, baking soda and salt

3. In a separate large bowl, mash the squash and mix in the chia, nut butter, and maple syrup (+ coconut sugar, if using) until combined

4. Slowly add the flour mixture to the wet mixture, stirring until combined. Fold in walnuts and carob/chocolate

5. Pour batter onto the baking pan and smooth out the top

6. Bake for 30-40 minutes, depending on the desired consistency (the squares will be slightly soft)

6. Remove from the oven, let it cool and cut into squares


1. Carob is a great substitute for chocolate of you cannot tolerate chocolate as it’s caffeine-free, but pretty much the same texture and a very similar taste to chocolate.

2. The recipe is adapted from Sprinkle of Green and it’s quite a bit different; the original recipe is here.

3. I’ve reduced the sugar and substituted bananas for butternut squash; carob can be used instead of chocolate.


  1. Rose Martine

    This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!

  2. Moses Brodin

    “I keep thinking of French toast. Have not had in years. Over the weekend, I thought I start keeping some bread around for those lazy Sunday mornings. Now, I am inspired even more. And I have a couple cans of emergency pumpkin in the cupboard!!

    • Villy

      Ah, love lazy Sunday mornings! These are not quite the same as French toast, but equally delicious. Happy baking 🙂


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