It’s Pumpkin Spice Season people! 

With that in mind, I am thrilled to be able to share with you a very special recipe from a colleague and friend  Danielle Rancourt.

A Sudbury native, Danielle came up with this recipe for Wild Northerner Magazine 

You can find the magazine online here -> m.ag/yL4Q ( shortened URL)

If you like what you see here, head on over to page 42 of the magazine for more of her amazing creations and some very cool pumpkin-related nutrition information 

Pumpkin Cake Squares (yields 16)

1 cup (90g) rolled oats

3/4 cup (45g) vanilla protein powder

1/4 cup (24g) ground flaxseed

1 Tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

½ teaspoon salt

2 Tbsp (28g) mini chocolate chips, divided

1 cup (240g) pumpkin puree

3 Tbsp (45mL) pure maple syrup

½ cup (4 oz) unsweetened almond milk or milk of choice 

Directions

Preheat oven to 350F. Grease an 8X8 non-stick pan. Combine dry ingredients in one bowl and wet in another. Incorporate wet into dry. Do not overmix. Fold in half the chocolate chips. Spread batter evenly into the pan, sprinkle the other half chocolate chips. Bake for 18-20 minutes or until toothpick comes out clean.