Flax Pumpkin Squares

Nut Free Fish Free Soy Free Gluten Free 

Cinnamon, nutmeg and cloves add the perfect flavor note to this pumpkin dessert.

3/4 cup gluten-free cornflakes -crushed (Check label for allergens)
1/4 cup flaxseed (ground)
1/4 cup butter, melted
1 tablespoon sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

8 ounces cream cheese - at room temperature (Check label for allergens)
1/4 cup sugar
1 egg
2/3 cup canned pumpkin (Check label for allergens)
1/4 teaspoon cinnamon
¼ cup ground flaxseed
1/4 teaspoon ground cloves
1/4 teaspoon. salt

In a small bowl, combine cornflakes, flaxseed, butter, sugar, cinnamon and nutmeg. Mix thoroughly and press into a foil-lined, 8-inch square pan.

In a large mixing bowl, beat cream cheese until fluffy.
Beat in sugar and then egg.

Beat in pumpkin, cinnamon, flaxseed, cloves and salt.

Spoon the batter over the prepared crust. Level out the top of the cake.

Bake in a preheated 325 degree F oven for 40 minutes. Remove from the oven and cool on a wire rack for 1 hour.

Refrigerate until completely cooled. Remove and cut into squares. Top with whipped cream if desired.

From: The Essential Flax by Saskatchewan Flax Development Commissions www.saskflax.com

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