Vegan, Gluten-Free, Banana-Pumpkin Squares

Vegan, Gluten-Free, Banana-Pumpkin Squares

Preparation time: 20 minutes

Baking time: 45 minutes

Servings: 10-12

I am a gluten-free, dairy-free, egg-free and refined sugar-free baker. I call myself intuitive baker because I prefer to bake without  recipes, drawing inspiration from what is available in the fridge or on the kitchen counter top.
For this dessert, I incorporated surplus  bananas that needed to be used and pumpkin pure that was previously frozen.  In a bowl I combined:

Wet ingredients

 5 ripe bananas,
 ½ cup pumpkin puree,
 ¼ cup coconut oil,
 ¼ cup applesauce,
 ¼ cup almond/coconut milk,

For sweetener I add 5 dates and ¼ cup of raisins soaked in ½ cup filtered water for 10 minutes before being blended,
Egg replacement (3 tablespoons flax seed flour soaked with 4 tablespoons of water).
Then I added,

Dry ingredients

 ½ cup almond flour,
 ¼ cup coconut flour,
 ¼ cup brown rice flour,
 ¼ cup yam flour,
 ¼ cup tapioca flour,
 ¼ cup cocoa powder,
 2 tablespoons baking powder

Instructions
1. Mix dry and wet ingredients
2. Placed the batter in a baking sheet and baked it for 45 minutes at 350 degrees.
Cream preparation:
1. I made a mixture of 500 ml. plant-based milk of choice, 5 bananas, and 5 tablespoons organic corn starch. Bringing the milk to a boil, I added mashed bananas and the cornstarch mixture, stirring until it thickened.
2. Once warm, I poured it over the baked cake and decorated it with thin layer of melted dark chocolate and walnuts.