These creamy pudding squares, with their gingerbread base, are a spicy alternative to pumpkin pie.

Gingerbread

Preheat oven to 350°

Dry Ingredients
¼ + 2 tbs teff flour
¼ cup brown rice flour
¼ + 2 tbs sorghum flour
1 tsp. baking powder
¼ tsp. salt
1 ½ tsp. ground flax meal

Wet Ingredients
2 tbs molasses
¼ cup rice milk
¼ cup sparkling water
2 tbs sunflower oil
1 egg white
¼ cup Sucanut
½ tsp. ginger
½ tsp. cinnamon
¼ tsp. apple cider vinegar

1. Whisk dry ingredients together. In a separate bowl, mix wet ingredients until blended. Add dry ingredients to wet ingredients.

2. Distribute in an oiled muffin pan (filling cups almost to the top). Let batter sit 5 minutes before baking. Bake for 25 minutes. (Note: this is a half-batch especially for this recipe. If you’d like to make a full batch of muffins to enjoy, just double the recipe.)

Pumpkin Pudding Filling
½ cup rice milk
1 tbs kudzu
1 tsp. agar
1 (15 oz.) can pumpkin
1/3 cup maple syrup
¾ tsp. cinnamon
¾ tsp. ginger
¼ tsp. cloves
¾ tsp. nutmeg

Place ingredients in a blender and blend until smooth. Place in a pot and whisk on medium/high heat until thickened.

Assembly
Oil an 8 x 8” pan and press crumbled gingerbread on the bottom of the pan about ½” thick (or press into individual ramekins). Spread Pumpkin Pudding on top and refrigerate 4 hours. Cut into squares. Top with purchased dairy-free whipped cream.

© Excerpted from Bake Deliciously! Gluten and Dairy Free Cookbook with over 150 GFCF baked recipes. Available at www.alternativecook.com.