Pumpkin Cornbread Squares

Makes 16 squares
Ingredients

• ¾ cup white flour
• ½ cup quinoa flour
• ¼ tapioca starch
• 1 cup cornmeal
• 1 cup artificial sugar
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. xanthan gum
• ½ tsp. salt
• ¾ tsp. ground cinnamon
• ¼ tsp. ground allspice
• ¼ tsp. ground nutmeg
• ¼ tsp. ground ginger
• 2 cups pumpkin purée
• 1 cup soy or alternative milk
• ¾ cup liquid egg substitute
• 6 tbsp. applesauce, unsweetened
• 2 tbsp. oil
• 3 tbsp. lemon juice
• Cooking spray

Directions

1. In a medium bowl, mix flours, starch, cornmeal, baking powder, baking soda, salt, xanthan gum, and all spices.
2. In a large bowl, mix milk, eggs, applesauce, oil, and lemon juice.
3. Add dry ingredients to liquid ingredients in batches, mixing well.
4. Spray a 10" x 10" pan with cooking spray.
5. Pour batter into pan.
6. Bake in 350° F oven for 75 minutes or until a knife inserted into the center comes out clean and edges are pulling away from the sides.
7. Cool and cut into 16 squares.

For Weight Watchers: 1 square is 2 points on the Points plan and 3 points on the PointsPlus plan.

This recipe is reprinted from The Food Refashionista at http://foodrefashionista.wordpress.com

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