Ingredients
- 2 cups puréed pumpkin or butternut squash
- 1 cup chestnut flour + another ½ cup
- 3 cups rolled oats dry toasted
- ¼ cup maple syrup or ½ cup rice syrup
- ¼ tsp nutmeg
- ½ tsp clove
- 2 tsp cinnamon
- Parchment paper
- a square cooking pan
Preparation
Mix the pumpkin(squash) with clove, nutmeg, and cinnamon.
Separately, mix the toasted oats with 1 cup of chestnut flour.
Add ½ of the pumpkin mixture to the dry ingredients, mix well.
Put parchment paper into a pan and then pour ½ of the oats mixture into the pan. With wet hands press down the mixture so it is equally flat and the thickness is ½ inch or little more.
Add the remaining puréed pumpkin or squash on top, making it so that it is equally distributed. Sprinkle some chestnut flour on the mashed pumpkin.
Add the remaining oats on top and pack down with wet hands.
Cook in a warm oven at 350°F for 25/30 minutes.
The squares should still be moist, not to dry.
Cool down and cut into squares or triangles.
Serve.